The Peninsula Chicago
Chef Celine Plano began at The Peninsula Chicago in July of 2009 as the Executive Pastry Chef of the hotel. Chef Plano oversees the entire pastry operation for the hotel, including creation and production of desserts for all of the outlets, banquet functions, buffets (including the Chocolate Bar) and specialty cakes. Chef Plano’s French heritage and education deems her an outstanding contribution to The Peninsula Chicago and the perfect Chef to lead the renown pastry department.
Chef Plano’s love for baking was inspired by her mother and sister making cakes on Sundays while growing up. While baking ran in the family, she was the first to turn the interest into a career. Chef Plano began her college education with her passion in mind, and attended Chambre des Métiers in Bayonne, France where she graduated in 1988 with a Certificate of Professional Aptitude concentrating on Pastry, Candy Making, Chocolatier and Ice Cream, earning the utmost grades and recognition, including Best Student during her first and second year. She then continued on to attended a Plated Desserts class in June, 2005 at the French Pastry School in Chicago, tought by Albert Adria, El Bulli restaurant, Spain. Following the French Pastry School, Chef Plano attended a Sugar Works course at AlbertUsterSchool in WashingtonD.C. in September, 2005. She further continued her vast education back in France at Ecole de la haute patisserie Pierre Herme in Ferrandi, Paris, France, where she finished Best of Class.
Following her education, Chef Plano began her professional career as First Cook at Patisserie Henriet, Biarritz, France, where she worked closely with the Pastry Chef from January 1989 to September 1992. She continuted to hone her skills in France, including several stints at Michelin-starred restaurants, before taking a job as the Assistant Pastry Chef at The Ritz-Carlton, Buckhead, in Atlanta, GA. She then moved on as the Executive Pastry Chef at the Ritz-Carlton in San Francisco, as well as the Four Seasons in WestlakeVillage, CA. Her next move was to The Peninsula Chicago, in 2009.
Chef Plano is passionate about pastry and creating new desserts, as well as sharing her knowledge with the team at The Peninsula Chicago. What motivates the chef is the idea of creating food that will become memories. “The ‘woah’ effect on peoples’ faces when they see a pastry buffet, and the empty plates coming back!”