National Selections

Pastry chef instructor at the Culinary Institute of America at Greystone in St. Helena, Calif. Durfee’s professional experience includes working at the French Laundry restaurant in Yountville, Calif., the Wheatleigh Hotel in Lenox, Mass., and the Alison on Dominick Street restaurant in New York.

He placed third in the National Pastry Team Championships in 2007. In 1998, he received the James Beard Foundation award for outstanding pastry chef.