Jansen Chan is an award-winning pastry chef, educator, and culinary leader whose career spans some of the world's most prestigious kitchens, culinary institutions, and hospitality organizations.
Originally from Northern California, Jansen discovered his passion for baking at a young age. After earning a degree in Architecture from the University of California, Berkeley, he followed that passion to Paris, where he graduated from Le Cordon Bleu with a diploma in pâtisserie in 2000.
Following culinary school, Jansen refined his craft in several of San Francisco's acclaimed restaurants before joining the team of legendary chef Alain Ducasse. He worked at Ducasse's celebrated restaurants in New York City and Las Vegas, gaining invaluable experience in the discipline and precision of Michelin-starred fine dining. His career continued to flourish as Executive Pastry Chef of Oceana in New York City, where for five years he delighted guests with innovative desserts and artisanal breads that earned widespread critical acclaim.
In 2012, Jansen joined the International Culinary Center (formerly the French Culinary Institute) as Director of Pastry Operations. There, he led a comprehensive modernization of the school's renowned pastry curriculum, originally developed by Jacques Torres, helping shape the next generation of pastry professionals.
In 2023, Jansen returned to restaurant leadership as Executive Pastry Chef of The Clocktower, part of Starr Restaurants. He subsequently assumed the role of Executive Pastry Chef for Le Coucou, the acclaimed one-Michelin-starred French restaurant in New York City.
Beyond the kitchen, Jansen is a passionate advocate for professional development within the pastry community. In 2017, he founded Pastry Plus, a conference dedicated to fostering collaboration, innovation, and the exchange of ideas among pastry professionals. The event also featured Pastryland, a charity bake sale supporting nonprofit organizations and bringing together some of the industry's most respected chefs.
Jansen's work has been featured in Food & Wine, Art Culinaire, and Baking & Pastry: North America. His desserts have received praise from leading critics, including former New York Times restaurant critic Frank Bruni, who described his creations as "splendid." In 2009, Time Out New York named his doughnut platter the city's Best Dessert.
Today, Jansen continues to combine classical French technique, architectural precision, and creative innovation in every aspect of his work. He serves on the Advisory Board of Pastry Arts Magazine, the Advisory Council of Salon du Chocolat New York, and the Professional Advisory Committee for the Institute of Culinary Education.