Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries.
In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years.
After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars.
In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations.
Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry.
In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull’s Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.
In this episode, we discuss:
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