Chef Roby has been featured in numerous acclaimed newspaper and magazine publications, including Food & Wine, Gourmet, Pastry Art & Design, Chocolatier, Architectural Digest, Traditional Home and Veranda. Alain also has been featured on The Learning Channel, as well as the Food Network’s Extreme Pastry and Sugar Rush shows. He has been in three Food Network Specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World’s Tallest Sugar Building. He also has been a judge in some Food Network Challenges. Recently, Alain was the celebrity guest chef on The Martha Stewart Show where he unveiled a 1,250 lb. chocolate devil’s food cake! He also served as a celebrity chef during the Celebrity Chef Tour in Chicago.
Chef Roby has served as the head pastry chef at the NFL Commissioner’s Super Bowl Party for the past 19 years. Alain’s work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World’s Tallest Cooked Sugar Building, the World’s Tallest Chocolate Sculpture and the World’s Longest Candy Cane, in 2013 . His award-winning cooked sugar building was 12 feet 10 inches tall and chocolate sculpture was 20 feet 8 inches tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold three Guinness World Records. Alain’s most recent achievement is the highest honor of his career.
Pastry Art & Design and Chocolatier magazines inducted Chef Roby into their Hall of Fame. This achievement is a prominent recognition of Alain’s contributions to the pastry industry.
Chef Alain Roby worked for the Hyatt Regency Chicago for 24 years, most recently as the Senior Corporate Pastry Chef for Hyatt Hotels over-seeing the Pastry Division for all Hyatt Hotels and Resorts. Today, in addition to his role as a consultant within the food, dessert and hospitality industry, he is the creative genius behind Chef Alain Roby’s All Chocolate Kitchen located in downtown Geneva, IL.
