Antoine Devereaux

Bridging the gap between culinary arts and food science, Antoine reviews our recipe and cooking calculators. He verifies that our ingredient conversions, scaling formulas, and macronutrient data meet the exacting standards of professional kitchens.

Experience

A flawless recipe relies entirely on perfect ratios. Antoine bridges the gap between high-end gastronomy and strict food science. After running the line in Michelin-starred kitchens across Europe, he shifted into culinary R&D, developing scaled recipes for commercial food producers. His deep knowledge of hydration rates, baker's math, and ingredient conversions keeps our food calculators completely reliable.

Education

He is a 2008 graduate of the Culinary Institute of America.