FABRICE BENEZIT | SENIOR DIRECTOR OF PASTRY

Born in Cannes, France, Chef Fabrice Benezit's culinary journey began with a childhood dream ignited at the tender age of seven. For Benezit, the allure of being a chef was sparked by the ability and impact to create and educate which led him to his first role as an apprentice in a traditional French bakery.
Building upon this foundation, Benezit pursued further education at the renowned Escoffier Culinary Management School in France, where he earned an associate degree in Business Administration, graduating Cum Laude and receiving First Class Honors. His formal training commenced with an internship at the prestigious Bocuse restaurant, where he delved into the intricacies of both sweet and savory culinary techniques under the guidance of seasoned professionals.
Upon moving to the United States in 2011, Benezit continued to hold impactful roles at prominent properties such as Trump International Hotel Washington DC and The Waldorf Astoria Orlando, where he left an indelible mark through his collaborations with the food and beverage team and launching key initiatives such as The Waldorf Astoria’s chocolate and croissant bar.
Benezit also held key leadership positions at esteemed establishments such as Sea Island Resort, Caruso Group, and Grand Wailea Waldorf Astoria Maui.
In July 2023, Benezit joined the culinary team at The Charleston Place as senior director of pastry, spearheading the culinary development and structural enhancement for the renowned South Carolina hospitality landmark.