Filipino-American pastry chef Monique Feybesse has earned a spot as a semifinalist in the prestigious James Beard Awards and was recognized in the Outstanding Pastry Chef category.
Known for her innovative approach to French pastries, Feybesse’s recognition highlights her remarkable talent and dedication to her craft, marking a significant milestone in her culinary journey.
Feybesse, who co-runs the California-based patisserie Tarts de Feybesse with her husband Paul, was named one of the recipients of the James Beard Awards, recognized in the Outstanding Pastry Chef category.
The James Beard Awards, often referred to as the “Oscars of the food world,” celebrate achievements in the culinary industry, including hospitality, food media, and sustainability.
In an interview with ABS-CBN News, Feybesse described the nomination as a milestone in her career, one shaped by passion, perseverance, and a deep connection to her Filipino heritage.
Tarts de Feybesse, which began in 2016 with a single apple rose tart shared on social media, specializes in French pastries with a personal touch. Orders soon followed, and a feature in the San Francisco Chronicle helped propel their business.
Feybesse recalled learning of her James Beard nomination through a friend’s congratulatory message. Seeing her name alongside esteemed chefs was both humbling and inspiring.
“Growing up and working up the ladder, I’ve always read that list and admired the talent on it, whether it was someone I knew or wanted to know,” she said.
“It is inspiring to see my name alongside so many top chefs, and even more humbling when not only your friends but customers and strangers come to show their support,” she continued.
Feybesse’s approach to pastry reflects her diverse experiences in kitchens across the world. While her technique is rooted in French tradition, she integrates Filipino ingredients and flavors in a way that feels natural rather than trendy.
“We have a lot of different cultures walk through Tarts de Feybesse, and it means a lot when Filipinos come in and mention how grateful they are to see Filipino ingredients or techniques shining through,” she said.
Feybesse emphasized that her goal has never been to be the best female chef—just a great chef.
“Being a woman is a bonus,” she said, adding that success in the industry requires perseverance.
“The culinary industry is not for the faint of heart. Work around people who are better than you because it will make you stronger and give you motivation,” she added.