Featured Chef
Romain
Dufour
Romain Dufour knew from a young age he wanted to be a baker, inspired by his uncle who owned a bakery near Bourges, France. After two years apprenticing there, Romain’s passion for baking led him to seek new challenges. He studied at the Ecole de Boulangerie et de Patisserie de Paris, earning two diplomas in four years, and worked under World Champion Pastry Chef Christophe Michalak at the Plaza Athenee Hotel.
Romain’s career took him to Dubai, where he worked for six years, first as head baker for a French bakery, then as Head Baker at the Intercontinental Hotel. Later, he became Executive Head Baker at Bateel, refining his skills in semi industrial baking.
In 2016, Romain joined Problend-Eurogerm as R&D Master Baker, specializing in dough conditioners and mixes, where he learned the bakery industrial world and enzyme formulations. In 2023, he was named Head Chef of the Chicago Chocolate Academy with Barry Callebaut, becoming the first baker to join the team.
In 2025, Romain Dufour took the next step in his career by founding his own consulting company. Drawing on more than 20 years of experience in the baking industry, his company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. Through personalized coaching and tailored solutions, Romain aims to share his deep knowledge of baking techniques, recipe development, and production processes, assisting both established businesses and aspiring bakers to achieve their full potential
.