Joshua Werner, born in St. Louis, MO,  developed a passion for food and kitchens at an early age. One of his earliest memories was receiving a KitchenAid mixer from his grandpa, which sparked his love for the culinary arts. Growing up, he helped his mother teach cooking classes and spent summers at the Greenbrier Resort in West Virginia, where he worked alongside chocolate artisans crafting classic candies.
 

In 2004, just before graduating high school, Joshua visited the French Pastry School in Chicago during the National Restaurant Association Expo. After seeing a demonstration by Co-founder and award-winning pastry chef Jacquie Pfeiffer, he enrolled the next day. Under the guidance of instructor John Kraus, Joshua trained intensively in bread-making, chocolates, ice creams, and confections. John’s passion, dedication, and technical and creative artistry would become a major influence in Joshua’s career.
 

After graduation, Joshua joined the brand-new Wynn Hotel in Las Vegas, NV, where he worked under Lionel Clement, the 2008 USA Chocolate Master. His time at Wynn allowed him to further refine his skills before relocating to Minneapolis in 2009 to work with Kraus at Patisserie 46. There, he honed his expertise in creating cakes, cookies, chocolates, and confections. Under Kraus’s mentorship, Joshua learned the true essence of being a pastry chef. In 2015, Joshua traveled to Lyon, France, to assist John Kraus and Team USA at the prestigious Coupe du Monde de la Pâtisserie, where Team USA earned the bronze medal.

 

The experience of training alongside some of the world’s best pastry chefs, as well as the intense collaboration and unwavering professionalism that defined the competition profoundly impacted Joshua. It was during this time that he truly embraced the principles of excellence, technical mastery, and precision—values that continue to shape and inspire his approach to pastry today.
 

After 13 years of growth and success, Joshua sought a new challenge and joined the Four
Season’s Minneapolis as Lead Pastry Cook. This role gave him the opportunity to refine his craft in a luxury environment while collaborating with some of the best chefs in the world.
 

Throughout his career, Joshua remains dedicated to three guiding principles: craftsmanship, curiosity, and commitment. These values continue to drive his passion for creating exceptional desserts and culinary experiences.