Jordan Snider appointed newest member of Callebaut's Ambassador Club
Snider joins seven other ambassadors in the United States.
Jordan Snider, executive pastry chef at the Fairmont Grand Del Mar in San Diego, has been appointed the newest member of Callebaut's Ambassador Club.
Snider becomes one of just eight Callebaut ambassadors in the United States and joins the invitation-only club's global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries.
“Chef Snider demonstrates the highest level of technical skill, quality, creativity and passion in his approach to fine pastry,” says Miriam Madrigal, Callebaut brand manager. “Our Ambassadors are selected based on their technical expertise, knowledge of ingredients, professional portfolio and process leadership. We were impressed with Snider’s mastery in all key areas, as well as his refreshing approach to pastry. It is an honor to welcome such a celebrated chef to our Club.”
In his role as ambassador, he will collaborate with other members of the Ambassador Club to shape the world of pastry through educational demonstrations, recipe development, and product innovation.
“Pastry is my life,” Snider says. “I want to work with a group of people who share the same passion as I do, continually striving for excellence. I love to teach others, which helps me refine my skills as a pastry chef. The Callebaut Ambassador Club is the perfect platform to collaborate with and learn from talented chefs in all stages of their careers. I am grateful for this incredible opportunity.”
Snider holds a certificate in the pastry arts from the Culinary Institute of Charleston, and is recognized by professionals in the field for his versatility and innovative perspective on gourmet chocolate.
He began his career in the food and beverage industry at 16 and was introduced to all aspects of the pastry kitchen, from showpieces, bonbons, confections and plated desserts to breads, patisserie, and banquet preparations.
He joined the Carolina Yacht Club as a banquet pastry chef in 2008 and was named pastry sous chef at the Mandarin Oriental Hotel Las Vegas in 2010. Snider then served as pastry chef tournant at Paris and Bally's Las Vegas Casino & Hotel before joining the Mandalay Bay Resort & Casino Las Vegas in 2013 as executive assistant pastry chef.
In 2014, Snider became the executive pastry chef at the Fairmont Grand Del Mar, overseeing banquet operations, three fine-dining restaurants, the room amenity program, and wedding banquet operations.
In that same year, he came in fourth overall at the Pastry Live Chocolatier of the Year competition and won the Audience Choice Award at the Pastry Live National Showpiece Championship.
Snider joins pastry chefs and chocolatiers across the United States as an ambassador, including:
- Cedric Barberet –Pastry Chef/Co-owner at Barberet Bistro & Bakery, Lancaster, Pa.
- Robert Bennett – Executive Pastry Chef at Classic Cake, Philadelphia, Pa.
- Geoff Blount – Baking & Pastry Arts Instructor at International Culinary Institute of Myrtle Beach, Myrtle Beach, S.C.
- Natasha Capper – Executive Pastry Chef at Piedmont Driving Club, Atlanta, Ga.
- Patrick Peeters – Head of Innovation-Master Chocolatier at Chocolove, Denver, Colo.
- Celine Plano – Pastry Chef/Co-Owner at Pascaline Fine Catering, Sebastopol, Calif.
- Julian Rose– Master Chocolatier and Director of Research & Development at Moonstruck Chocolate Co., Portland, Ore.