10 Best Pretzels -

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The Maîtres Cuisiniers de France" association and into the "Académie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.
Pretzels - Comparison Table

Top Customer Reviews
Top Customer Reviews: Snack Factory ...
Excellent! Less than or more than in picerie. And like consumption a lot, this difference joined. I owe that it has commanded it 40 stock exchanges to the sud several deliveries and find me that they are perhaps so only a bit more broken that yes bought in tent. It is partorisca touch my personal consumption and not touching dipped in of the canap when have give invited, then this does not import me at all.
Likes expected, very broken/broken because of the surplus that nave/of mangos. Happy has bought 2 stock exchanges, was able to collect quite a lot of whole or almost whole crisps to do the no too sad looking appetizer.
Top Customer Reviews: Glutino Gluten Free ...
Top Customer Reviews: Nature's Garden ...
AMUR WANT THESE PRETZELS.
Top Customer Reviews: Kirkland Singniture ...
Top Customer Reviews: Glutino Pretzels ...
Top Customer Reviews: COMBOS Pizzeria ...
Top Customer Reviews: Snack Factory ...
Likes pretzels recommends him, if of calm no, any one annoying , wants to try something different gives in the gone.
Top Customer Reviews: Yupik Pretzel ...
Top Customer Reviews: Snyders Gluten Free ...
Top Customer Reviews: Glutino Gluten Free ...

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The Maîtres Cuisiniers de France" association and into the "Académie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.