Chef Jerome Colin
Chef Colin has worked with internationally renowned chefs including: Alain Ducasse, Gunter Seeger, Antoine Westermann and Michael Mina.
A French native, Jerome Colin began his culinary path in Roanne, France where he trained at the CFA Du Roannais MABLY from 1994 to 1999. During the last year of his training, he traveled to the United States and worked at The Willard Room at the historic Willard Intercontinental Hotel in Washington, D.C. Shortly after, he returned to Europe and worked at Alain Ducasse's One-Star: Le Bar Et Boeuf and Three-Star: Le Louis XV in Monte Carlo, Monaco.
In 2001, he moved to Atlanta, Georgia and worked at Gunter Seeger's Mobil Five-Star Seeger's, for two years. In 2004, he was Pastry Chef at Le Paradou in Washington, D.C. He proceeded as the Executive Pastry Chef at the Sofitel Hotel Lafayette Square for four years. During that time, Antoine Wassermann's Cafe 15 earned Four-Diamond Awards from 2006 to 2008. Chef Colin created remarkable desserts at Michael Mina's Bourbon Steak restaurant and the landmark Four Seasons Hotel in Georgetown, Washington's first and only Five-Star, Five-Diamond hotel.
Calling upon his seventeen years of experience in the field (currently twenty-four), he and his wife Sofia decided to open their own pastry shop: Tout De Sweet. Here, the emphasis is on showcasing a contemporary French approach on daily creations and his spin on the classics.