Alain Roby

World-famous pastry chef guru, Alain Roby has taken dessert to a new level. Chef Roby is a business owner, cookbook author, restaurant and hospitality consultant, and an award winning celebrity chef many times over. Roby holds three Guinness World Records for making the World’s Tallest Cooked Sugar Building, the World’s Tallest Chocolate Sculpture, and the World’s Longest Candy Cane.

Training under Parisian Pastry Chef Lenotre, Roby’s cooking career began at the Hyatt Regency Chicago where he was the Corporate Executive Pastry Chef for over two decades. In 2011, Chef Alain went out on his own to start All Chocolate Kitchen, a successful chocolate and pastry shop which he still owns and operates today in Geneva, Illinois.

Author of the cookbook Alain Roby’s American Classics, Chef Roby provides some of his favorite casual and elegant dessert recipes along with tips and techniques he has learned over the years. Part of all of proceeds from his cookbook goes to Saving Tiny Hearts Society whose mission is to raise money for congenital heart defects research.

Chef Roby is a Certified Master Chef of Pastry and Sugar Artistry who has won 20+ awards in the culinary industry for his work. Some of his accolades include Best of Show by the National Restaurant Association Culinary Salon, the Grand Prize Gold Medal of Paris offered by the French First Minister Medaille, Hall of Famer in Chocolatier and Pastry Art & Design magazines, and has been asked to serve as head pastry chef for the NFL Commissioner’s Super Bowl Party for nineteen consecutive years.

Celebrity chef Alain Roby has traveled all over the world and was even asked by the Shah of Iran to work for him as his Private Pastry Chef. Currently, Chef Roby shares his expertise as the Senior Corporate Pastry Chef for Hyatt Hotels worldwide. He has also been featured on Food Network’s Extreme Pastry and Sugar Rush shows and on The Martha Stewart Show where he revealed a 1250 pound cake.