Laurent Vals Culinary


Laurent Vals

Chef . Pastry Chef . Consultant

Chef Consultant, Culinary Services & Classes


C.A.P Chef certification from l’Ecole Hoteliere du Moulin a Vent, Perpignan, France

C.A.P Pastry Chef certification from l’Ecole Hoteliere du Moulin a Vent, Perpignan, France

Worked with Robert Barajas, Master Pastry Chef, and Jean Philippe Mehamli, finalist of the famous “Prix Taittinger” in Paris


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Culinary Services

Take a class with me!

For professionals and passionate creatives alike! I enjoy sharing my knowledge with all levels and capabilities. Whether in groups, large or intimate, or on an individual basis, the joy of teaching is an essential means for me to communicate and learn. Inquiries concerning all culinary disciplines and levels are welcome.


My Work

Classical with a modern twist

I draw inspiration from my background, education and travels throughout America and across the globe. My flavors have a local appeal, while retaining the sophistication and elegance of my home in France. I enjoy mixing my savory and sweet backgrounds for a new perspective on traditional classics. Please take a look...



Fresh ingredients artfully blended with finesse, a touch of style, and lots of passion and love



 Select Accolades and Awards

2014 Winner of the Dessert Cup Competition, Pastry Live, Atlanta

2014 Edible Rhody Local Hero Award for Food Artisan

2011 Best Chocolate: Porto Bonbon, Rhode Island Monthly

2008 Best European Chocolates, Rhode Island Monthly




Collaborations lend a contemporary flair

to classic flavors and compositions



Contact me for classes . catering . consultation

Click the button below for inquiries, or just to say "hello"