Lauren Haas

Lauren V. Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry.

Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including The White House, the Inn at Little Washington, and the Hotel duPont.

During her 11-year teaching tenure at Johnson & Wales University, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry, Sosa, and 100% Chef. Sustainability has become a cornerstone of her creative philosophy, and in 2017 she earned a master’s degree in Sustainable Food Systems, deepening her advocacy for responsible practices within the food industry.

In 2020, she took on the role of Lead Chef for the Chocolate Academy Centers in North America, before bringing her expertise to the Culinary Institute of America as a professor in 2022. 

Lauren’s contributions to the pastry industry have been recognized worldwide. In 2023, she received the La Liste Game Changer Award, an international honor celebrating visionaries shaping the future of gastronomy. In 2016, she was named one of the “Top 10 Pastry Chefs in America” by Dessert Professional, and in 2018, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has also been featured on the cover of publications such as So Good Magazine.

Lauren continues to mentor and inspire the chefs who will define the future of the pastry arts.

Learn more at www.lauren-haas.com

@laurenvhaas