A native of France, Chef Sorel is familiar with Le Cordon Bleu methology and the triditional techniques of baking and pastry arts.

After completing internship training in France at Le bristol Hotle, L'Applinaire Restaurant and Brasserie le Commerce, Chef Sorel traveled to Tokyo and Morocco to add international exposure to his ever-expanding knowledge of pastry arts.  After returning to France, he worked as Pastry Sous Chef at Hotel Plaza Athenee, and at the world-famous Restaurant Maxim's.

 In 1997, Chef Sorel moved to the United States where he supervised the production of the banquet desserts at The Essex House of New Your.  His west coast experience includes Le Cirque at Bellagio, Mary Elaine's at The Phoenician, and the Paris Hotel and Casino.  He currently instructs Advanced Baking and Pastry.