Pastry Chef Stephanie Duong
Stephanie Duong
Owner of Roselle Desserts
Stephanie Duong is a Pastry Chef trained in classical and modern French pastry techniques. She graduated at the top of her class from the Baking & Pastry Arts Management Program at George Brown College in Toronto, Canada. Following graduation, she completed postgraduate studies at the École Nationale Supérieure de la Pâtisserie in Yssingeaux, France, and worked for several years in Michelin-starred establishments across Europe and Asia—most notably Restaurant Régis et Jacques Marcon in France and L’Atelier de Joël Robuchon in Hong Kong.
In 2015, Stephanie opened Roselle Desserts in Toronto with her partner, Bruce. Since its inception, Roselle has been consistently ranked as one of the top pastry shops in Canada by outlets such as The Globe & Mail, The New York Times, Canada’s 100 Best, The Toronto Star, CBC, Bon Appétit, and Châtelaine.
Stephanie’s pastry style focuses on simplicity, playfulness, seasonality, and balance, with flavour always taking priority.
"What I love about All-Clad, because it’s stainless steel it’s nice and shiny and I’m not afraid to put it over light fire and charcoal. Simplicity is a vibe, but simple is not easy to achieve. It’s actually the hardest to achieve. Just serve it simple and right.”
- CHEF ALEX CHEN
All-Clad Must Haves
These are the pieces Chef Stephanie told us she can’t live without, both at home and in her pastry.
Exclusive Recipes
Signature dishes developed by Paul Kahan using his favorite All-Clad cookware of course.
Pan Roasted
Walleye with Steamed Clams,
Spicy Sausage and Tomato Broth
A delicious Italian inspired seafood preparation combined with my favorite Midwestern lake fish.
Chicken Thighs with Pancetta,
Caramelized Onions and Charred Radicchio
Delicious, full-flavored, oven-to-table dish for the Fall.
Piquillo Pepper
Tomato Sauce
In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an enless amount of recipes. This recipe is take on a classic 'sauce tomate' - one of the French mother sauces that has become the mother sauce of my award-winning restaurant, avec, for the last 19 years.
Restaurants
If in the area, stop by to enjoy some of Paul's culinary delights at any of his restaurants.
