Laurent Branlard is currently the Executive Pastry Chef at the Seminole Hard Rock Hotel & Casino Hollywood. With more than 30 years of experience, he has established himself as an internationally recognized figure in fine pastry. His career has taken him to prestigious properties including The Ritz-Carlton and the Walt Disney World Swan and Dolphin Resort in Orlando. He has also distinguished himself in some of the industry's most demanding competitions, notably winning the Charles Proust Competition and reaching the finals of the Meilleur Ouvrier de France (MOF) competition. In addition, he won the World Pastry Championship twice, in 2002 and again in 2008 as captain of Team USA.
