Chef Sebastien Canonne, M.O.F.

Chef Sébastien Canonne, M.O.F., co-founder of EQUII, is a celebrated master pastry chef with a distinguished career. He has worked in prestigious Michelin-starred restaurants, including the Pré Catelan in Paris and the Côte Saint Jacques in Burgundy. His expertise also extends to luxury hotels such as the Beau-Rivage Palace in Geneva and the Euler Palace Hotel in Basel. In the United States, he served as the executive pastry chef at the Ritz-Carlton Hotel in Chicago after moving there in 1991.

In 2004, Chef Canonne was awarded the Meilleur Ouvrier de France (M.O.F.), the highest honor for French artisans, and was the first pastry chef living in the U.S. to receive this distinction. His contributions to the culinary arts were further recognized in 2012 and 2015 when he was knighted in the Order of the Academic Palms and the Order of the Legion of Honour, respectively.

Chef Canonne co-founded the French Pastry School in Chicago in 1995, which became the only school in the U.S. dedicated entirely to the art of pastry. He has also ventured into online education, launching The Butter Book in 2020, an online series of pastry and baking classes.

Co-Founder of EQUII, his extensive knowledge in pastry and baking has been instrumental in the development of nutritious and sustainable food products. At EQUII, he collaborates with scientists to create innovative food products like high-protein, low-carbohydrate breads, focusing on balanced nutrition and sustainable proteins.

Chef Canonne's approach to innovation in pastry and baking is rooted in a deep understanding of traditional methods, combined with a forward-thinking vision for nutrition and sustainability. His work is characterized by crossing culinary boundaries, blending scientific knowledge with culinary art to create food products that are not only delicious but also beneficial for health and the environment.