A native of France, Chef Jean-Louis Lagalle joined the faculty of Johnson & Wales University in 1999, where he specializes in special occasion cakes, plated desserts and French pastries. He helped the College of Culinary Arts team win the Grand Salon Award at the 1999 and 2002 International Hotel/Motel & Restaurant Shows, and was part of the Bread Team that won first prize at the 2003 Show. He has also placed twice in the annual Patis France Competition. Prior to joining the University, Lagalle worked as executive pastry chef at the Canadian Pacific Scottsdale Princess Resort in Arizona, was assistant pastry chef at the Boca Raton Resort and Club in Florida, and pastry chef at the Westin St. Francis Hotel in San Francisco. He is a member of the Societe Culinaire Philanthropique.