A native of Switzerland, Chef Jean-Luc Derron joined Johnson & Wales University in 1986, where he teaches classes in chocolate and sugar. He helped the JWU Team collect the Grand Salon Award several years in a row, and was the recipient of the Robert M. Nograd Teacher of the Year Award in 1989 and again in 1994. In 1996 he received the College’s Escoffier Award for his contributions in inspiring future culinarians. Prior to coming to JWU, Derron worked as a pastry chef at the Four Seasons in Boston, Mass., the Hotel du Pont in Wilmington, Del., and the Dolder Grand Hotel in Zurich, Switzerland. He has appeared in Pastry Art & Design and National Culinary Review, and has won numerous first-prize awards at the annual Salon of Culinary Art in New York City.