joshua werner

Joshua Werner, born in St. Louis, Missouri, developed a passion for food and kitchens at an early
age. One of his earliest memories was receiving a KitchenAid mixer from his grandpa, which
sparked his love for the culinary arts. Growing up, he helped his mother teach cooking classes
and spent summers at the Greenbrier Resort in West Virginia, where he worked alongside
chocolate artisans crafting classic candies.
In 2004, just before graduating high school, Joshua visited the French Pastry School in Chicago
during the National Restaurant Association Expo. After seeing a demonstration by Co-founder
and award-winning pastry chef Jacquie Pfeiffer, he enrolled the next day. Under the guidance of
instructor John Kraus, Joshua trained intensively in bread-making, chocolates, ice creams, and
confections. John’s passion, dedication, and technical and creative artistry would become a
major influence in Joshua’s career.
After graduation, Joshua joined the brand-new Wynn Hotel in Las Vegas, NV, where he worked
under Lionel Clement, the 2008 USA Chocolate Master. His time at Wynn allowed him to
further refine his skills before relocating to Minneapolis in 2009 to work with Kraus at Patisserie
46. There, he honed his expertise in creating cakes, cookies, chocolates, and confections. Under
Kraus’s mentorship, Joshua learned the true essence of being a pastry chef.
In 2015, Joshua traveled to Lyon, France, to assist John Kraus and Team USA at the prestigious
Coupe du Monde de la Pâtisserie, where Team USA earned the bronze medal. The experience of
training alongside some of the world’s best pastry chefs, as well as the intense collaboration and
unwavering professionalism that defined the competition profoundly impacted Joshua. It was
during this time that he truly embraced the principles of excellence, technical mastery, and
precision—values that continue to shape and inspire his approach to pastry today.
After 13 years of growth and success, Joshua sought a new challenge and joined the Four
Season’s Minneapolis as Lead Pastry Cook. This role gave him the opportunity to refine his craft
in a luxury environment while collaborating with some of the best chefs in the world.
Throughout his career, Joshua remains dedicated to three guiding principles: craftsmanship,
curiosity, and commitment. These values continue to drive his passion for creating exceptional
desserts and culinary experiences.

I have 20 years of experience in the in the pastry industry with a strong focus in chocolate and confectionery

Passionate about pushing the boundaries of pastry and chocolate artistry, I continuously pursue advanced training with world-renowned pastry chefs and master chocolatiers from across the globe. This ongoing education keeps my techniques fresh, innovative, and aligned with the highest standards in the industry.