Martin Philip is an award-winning baker and author. His book, Breaking Bread: A Baker’s Journey Home in 75 Recipes (HarperCollins, 2017) is a Wall Street Journal Best Seller and was awarded the best cookbook of 2018 by the New York Book Industry Guild, as well as the 2018 Vermont Book Award, and Grand Prize at the New England Book Festival. A native of the Arkansas Ozarks, he is a sought-after voice in the world of bread and baking. He is a MacDowell Fellow and a graduate of Oberlin Conservatory. Martin is the Baking Ambassador for the King Arthur Baking Company and lives in Vermont with his wife Julie Ness and their three children.

Chef Jacquy Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.

In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.

Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.