Donald Wressell, Guittard Chocolate Company
Chef Donald Wressell serves as the Executive Pastry Chef at Guittard Chocolate Company. Joining in 2006, Wressell developes recipes using Guittard Chocolate and does speaking engagements, conducts demonstrations, participates in international competitions and leads his signature “Guest Chef Series” classes at the Guittard Chocolate Studio in Los Angeles.
Wressell’s accolades are many. He was awarded the Distinguished Visiting Chef Award 2016 by Johnson & Wales. In 1998 and 1999, he was named one of the Top Ten Pastry Chefs by Chocolatier Pastry Art & Design magazine and in 2003 he was named Southern California’s Restaurant Writers Pastry Chef of the Year. He is the recipient of both Silver and Gold medals in the Grand Salon Culinaire and the winner and in 1995 won the opportunity to go to the Les Masters du Chocolate competition. His pastry pedigree also includes “Pastry Chef of the Year” by the Organizing Committee of the 2005 National Pastry Team Championships as well as recognition from the White House for his work with the US Pastry Team.
Wressell’s experience in domestic and international pastry competitions is unparalleled. As team captain during the 2011 National Pastry Team Championship, his team was awarded a Gold medal and First Place in Degustation. In 2012 as team captain at the World Pastry Championship, his team was awarded the Silver medal and First Place in Degustation. In addition, Wressell has represented Team USA seven times at the Coupe du Monde de la Pâtisserie, as a competitor, team captain, coach, manager and/or on the jury. He competed for the first time in 1993; in 1995 he was Team Captain leading the USA to a Bronze (the first medal won by Team USA at that time). In 1999, he was Coach/Manager with USA winning the Bronze. In 2001, he was Coach/Manager when the team won its first (and only) Gold medal to date. In 2003, he was Chairman/Coach/Manager/Judge with Team USA placing 4th. In 2005, he was Team Captain winning the Bronze. Most recently, in 2015, he was Coach/Manager winning the Bronze.
Growing up in Issaquah, Washington, Donald Wressell credits much of his cooking career to his grandmother. When he was seven, the duo would watch The Galloping Gourmet and entranced by the flipping, stirring, and sautéing, Wressell decided to become a chef. When he’s not in the pastry or demo kitchen or masterminding the design and production of a larger-than-life birthday cake, he derives great pleasure in his own kitchen and woodworking workshop.
Guittard.com
