One of nine children, Roland Mesnier grew up in the tiny village of Bonnay, France. He began his career in the kitchen at the age of 14, working in different areas throughout Europe, Bermuda, and eventually making his way to the Homestead Resort in Hot Springs, VA.
In 1979, First Lady Rosalynn Carter hired Mesnier as the sole pastry chef at the White House. As executive pastry chef for 25 years, he created thousands of elegant, delicious, and dazzling desserts for presidents and their families, including Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush. Mesnier recalls making 1,500 cookies without any assistance and creating a half ton of fruitcake by himself. He has prepared hundreds of desserts for State Dinners over the years – never once making the same dessert twice.
As an accomplished culinary instructor and master chef, Mesnier shares his expertise in his first book, “Dessert University.” The book is filled with easy and light desserts served to presidents, kings, queens, and heads of state from around the world.
Mesnier developed the first professional pastry program in the Washington, DC area at L'Academie de Cuisine in Bethesda, MD, where every year a scholarship is awarded in his name.
