Director of Pastry Operations
Chef Jansen Chan began baking at a very young age and his love for the art has never wavered. A master of classic technique, this natural innovator joined the ICC in 2012.
Chef Jansen brings stellar experience and depth to the ICC. A Northern California native, his keen visual sense led him to an architecture degree at the University of California, Berkeley. After working briefly in that field, his true passion called to him and he moved to Paris to study pâtisserie.
Returning from Paris, Chef Jansen continued his training in San Francisco’s finest restaurants including Kuleto’s, John Frank, and the Fifth Floor. He later accepted an invitation to work for Chef Alain Ducasse at the 3-Michelin star Alain Ducasse restaurant in New York City, as well as Mix in New York City and Las Vegas. Under Ducasse’s guidance, Chef Jansen honed his skills, mastering the craft of baking and pastry for fine dining. His next stop was as executive pastry chef at New York City’s Michelin-starred Oceana. His desserts have been featured in Food & Wine, Art Culinaire and Baking and Pastry: North America. Former New York Times critic Frank Bruni declared Chef Jansen’s desserts “splendid” in 2009 and his doughnut platter was named the best dessert in New York City by Time Out New York.
Chef Jansen’s creations reflect his training as both chef and architect. He strives to apply classic techniques from both disciplines to fresh, seasonal ingredients to create exciting flavor profiles, an approach he hopes to instill in his team and in ICC students.