Sebastien Feneyrol began his culinary journey in France, where he trained at prestigious institutions such as Maison Pic and Ladurée. These early experiences laid the groundwork for a career devoted to the art of pastry, from mastering traditional French desserts to exploring the nuances of modern patisserie. His career has spanned key roles in Paris, St. Barth, and Miami, earning him a reputation for both creativity and leadership.

As Executive Pastry Chef at The Boca Raton, Sebastien oversees dessert programs across the resort’s restaurants and hotels. His role includes developing menus, ensuring quality standards, and crafting innovative desserts that blend his classical French training with a contemporary approach to pastry. He is dedicated to enhancing the resort’s distinguished reputation, ensuring every dessert meets the highest standards.

Sebastien’s philosophy combines discipline and creativity, allowing him to manage large-scale operations while maintaining the precision required for fine dining. As a driving force behind The Boca Raton’s culinary vision, Chef Feneyrol continues to push the limits of pastry artistry.