Executive Pastry Chef Quentin COLLIGNON

Chef Collignon’s creations are prepared with seasonal, often locally sourced ingredients and reflect a traditional European ascetic while incorporating contemporary techniques. Born and raised in Paris, France, from an early age he was immersed in culinary culture at his father’s restaurant. After graduating from patisserie school, he moved to Chicago to work at Vanille Patisserie under the tutelage of Chef Dimitri Fayard (World Pastry Champion, 2008) before going to Las Vegas to be part of the opening team of the Aria Hotel & Casino and the Jean Philippe Patisserie. Working under Chef Jean Philippe Maury (Meilleur Ouvrier de France and Word Pastry Champion) and Chef Claude Escamilla (World Pastry Champion) for five years, he has amassed a wealth of skill and finesse in the world of high-quality pastry creation. Prior to joining the Alexander’s team, Collignon was the Executive Pastry Chef of The Jonathan Club in Los Angeles for two and half years. In addition to contributing to the growth of Alexander’s Patisserie in Mountain View, he will be assuming a hands-on role in future company expansions.

Since opening in 2014 Alexander’s Patisserie has offered an extensive selection of savory and sweet treats including breads, gourmet sandwiches, cakes, tarts, cookies, macarons, chocolates and confections. Each indulgence is made with the highest quality ingredients. The Patisserie also features signature coffee and espresso drinks.

Executive Pastry Chef Dries DELANGHE

Born and raised in Belgium, Chef Dries Delanghe began a passion for baking at the age of 14. Chef Delanghe attended the prestigious Ter Groene Poorte in Bruges, Belgium. He received a bachelor degree in pastry techniques, graduating at the top of his class. During his externships, Chef Delanghe worked at hotel Les Sangliers des Ardennes in Durbuy, Belgium and Patisserie De Baere, a renowned bakery and pastry shop in Brussels, Belgium. He later worked at Puratos in Brussels, Belgium, a leading global manufacturer of pastry and bakery products.

Chef Delanghe then moved to Paris, France where he started working as a pastry assistant for Pierre Herme, a world renowned pastry chef with shops all over the world.

In 2009, Chef Delanghe was invited by Kamel Guechida, Executive Pastry Chef of Joel Robuchon, to work as a Pastry Sous Chef at Chef Joel Robuchon’s award winning restaurant in Las Vegas, Nevada. It was there that he began to demonstrate the leadership qualities necessary to take on more managerial duties.

In 2014, Alexander’s Steakhouse welcomes Chef Dries Delanghe to be the new Executive Pastry Chef of Alexander’s Patisserie in Mountain View. With his passion for pastry innovation and his experience in established culinary institutions, Chef Delanghe’s heart is set to bring his culinary experiences, creativity and excellence to the San Francisco Bay Area.