Alain Roby

Pastry at this level starts with service under pressure. Alain Roby’s first positions placed sugar work in highly exacting settings: Private Pastry Chef to the Shah of Iran at Shah of Iran, then Senior Corporate Pastry Chef at Hyatt Hotels. From there, the remit widened to Corporate Executive Pastry Chef at Hyatt Regency Chicago, Illinois (until 2011), where pastry had to hold its shape across scale, timing, and presentation.

The throughline is control: desserts built for formal rooms, tight service, and no margin for error. That combination puts production and advisory work in the same hands. One side keeps the standards in house; the other turns that experience into guidance for other kitchens. The career reads as a move from institutionally governed pastry to a more defined practice built around chocolate, sugar, and the discipline those mediums require.

At All Chocolate Kitchen in Geneva, Illinois, USA, Alain works where pastry is treated as a central craft, not a supporting course. The title Owner / Executive Chef signals oversight of both the room and the work, with the same attention applied to execution and finish. His credential, Certified Master Chef of Pastry & Sugar Artistry, matches that remit: sugar and chocolate pieces that depend on structure as much as appearance.

What defines the work here is not ornament alone, but the mechanics behind it. In pastry, form has to survive handling, time, and service, and Alain’s public identity is tied to that kind of precision. The result is a practice that reads as composed rather than improvised, with technique doing the visible labor.

Alain's honors include Chicago Culinary Museum Pastry Chef of the Year (2013), Hall of Fame induction, Guinness World Record: World's Tallest Cooked Sugar Building, Guinness World Record: World's Tallest Chocolate Sculpture, and Guinness World Record: World's Longest Candy Cane. These recognitions point to two kinds of work: standard-setting and scale. Chicago Culinary Museum Pastry Chef of the Year (2013) places the craft in a serious professional field, while the Hall of Fame induction marks a longer record of contribution.

The Guinness World Record: World's Tallest Cooked Sugar Building, Guinness World Record: World's Tallest Chocolate Sculpture, and Guinness World Record: World's Longest Candy Cane show an approach comfortable with size, engineering, and the limits of sugar and chocolate as building materials. Together, they describe a pastry career measured not only by taste, but by what the medium can be made to hold.