Other
Jerome Landrieu
Pastry chef
- Discipline
- Other
i. Biography
In 2008, Jerome Landrieu was technical advisor at Chocolate Academy in Chicago, a post built on exacting standards, careful instruction, and the mechanics of chocolate. He later became director of Barry Callebaut Chocolate Academy, carrying that same disciplined approach into a broader teaching role. The throughline is rigor: close to the bench, close to the process, and attentive to chocolate as a technical language.
The Honours
Chef and owner is the title that carries the most weight here, and Jerome Landrieu also holds business ownership of A LA FOLIE LLC. Those roles put culinary authority and ownership in the same frame: one rooted in practiced craft, the other in the demands of running a business. The balance is practical rather than theatrical, with hands-on skill matched by operational responsibility.
The Craft
Pastry and chocolate define Jerome Landrieu’s specialty, and that focus gives the work its force. Instead of shifting between disciplines, he has stayed with a field that depends on precision, repetition, and timing. His time as technical advisor and later director in chocolate education points to a career organized around method as much as invention. That kind of background carries a different weight in pastry: it is not only about making, but about understanding and communicating process. Temperature, texture, and finish all matter in chocolate, and academy work places those variables in plain view. Jerome Landrieu’s experience suggests a practiced command of structure, not just surface presentation.
The Career
In 2008, Jerome was technical advisor at Chocolate Academy in Chicago, Illinois. Later, he served as director of Barry Callebaut Chocolate Academy in Chicago, keeping his professional life anchored in the same city and within the same technical sphere. Those positions create a clear bridge toward his current work in Naperville, where the continuity of his career remains visible. What is notable is the dual nature of the role: it joins pastry leadership with ownership, so the work is both culinary and operational. That combination gives his career a measured arc, moving from advising to directing to running his own place, with pastry and chocolate remaining the constant center. The result is a professional profile that feels concentrated rather than scattered, rooted in expertise that has been developed patiently and carried forward with intention.
Signature
Jerome's signature dishes include Pistachio Éclair, Berries and Cream Petit Gateaux, and Petit Gateaux.
Profile updated July 2026
FAQ
Asked of Jerome
What is Jerome Landrieu's current role?
As of 2026, Jerome Landrieu is Chef and Owner.
What is Jerome Landrieu known for?
Pastry and chocolate.
What recognition has Jerome Landrieu received?
Dessert Professional, Top 10 Pastry Chefs in America (2011).
