Donald Wressell

The Climb

Donald Wressell began his career as an apprentice at Washington State Chef Association Culinary Program, then moved through a succession of pastry kitchens: Pastry Chef at Westin Hotel in Seattle, Pastry Chef at Watergate Pastry in Washington, D.C, Pastry Chef at Jean-Louis Palladin in Washington, D.C, and Pastry Chef at Breakers Hotel Sky Room in Long Beach, California. In 1986–1986, he served as Pastry Chef at Four Seasons Philadelphia, before rising to Executive Pastry Chef at Four Seasons Beverly Hills in Beverly Hills (1987–2006).

Today

He is Executive Pastry Chef at Guittard Chocolate Company, and he also serves as Training Operations Director for Club Coupe du Monde de la Pâtisserie Team USA. He has described the move in personal terms: “I have used Guittard chocolate both professionally and personally and I was thrilled at the opportunity to be the Pastry Chef for the oldest family-run chocolate company in the U.S.” That connection between product and practice sits at the center of his work. He was Corporate Pastry Chef at Guittard Chocolate Company in the San Francisco Bay Area, California.

Signature

Donald's signature dishes include City of Beverly Hills’ 75th Anniversary cake, Beverly Hills’ 100th birthday cake, and Basler Brunsli.

In Their Words “I have always loved working with chocolate; it's an amazing food with magical qualities.” “I love the challenge chocolate presents.”

Recognition

Donald's honors include Pastry Chef of the Year, Top Ten Pastry Chefs, Silver medal, Grand Salon Culinaire, Gold medal, Grand Salon Culinaire, Second place, Les Masters du Chocolat, and Recognition for work with the U.S. Pastry Team.