“Striking a balance between looks and taste is paramount. It must be both. What has helped me the most in my career is tasting the work of other chefs.”
Russ Thayer is an instructor at the Chocolate Academy Center in Montreal, specializing in ice cream and pastry. With a strong foundation in both traditional and modern techniques, he combines precision with innovation to create exceptional desserts.
An expert in ice cream making, Russ balances classic methods with contemporary trends to develop flavors that are both familiar and unexpected. His background as a classically trained savory chef adds depth to his understanding of flavor and technique, which he applies to his pastry work.
Before joining Barry Callebaut, Russ was the Pastry Chef at PreGel America, focusing on gelato and frozen desserts. He also held pastry chef positions at the Ritz-Carlton and several private clubs.
His work has been featured in industry publications like So Good.. magazine, showcasing his technical expertise and creativity. Passionate about his craft, he continues to collaborate with fellow pastry chefs and push culinary boundaries.
