Christophe Rull

Bringing World-Class Pastry Craftsmanship to San Marcos

Christophe Rull has built a career around precision, creativity and a willingness to keep moving forward. Born and raised in Marseille, France, the pastry chef and chocolatier has worked in Michelin-starred kitchens, luxury hotels and international competitions while also becoming familiar to television audiences through Bake Squad and Food Network competitions.

His career entered a new chapter in 2025 when Rull and his wife, Wilma, opened Christophe Rull Patisserie in San Marcos, California. After years of creating desserts for luxury hotels and competitions, Rull now brings that experience into an independent neighbourhood pâtisserie bearing his own name.

From Marseille to American Pastry Kitchens

Rull began his culinary career as a teenager in France. His early experience included Michelin-starred kitchens, followed by work as an assistant instructor at the École Nationale Supérieure de Pâtisserie in Yssingeaux.

His career eventually brought him to the United States. He joined the opening team at ARIA Resort & Casino in Las Vegas before advancing to MGM Grand. He later moved to California, becoming Executive Pastry Chef at Park Hyatt Aviara in Carlsbad and, subsequently, Executive Pastry Chef at Hotel Bel-Air in Los Angeles.

Those positions gave Rull experience across pastry, chocolate and large-scale luxury hospitality while strengthening the technical foundation that would later support his independent business.

Becoming the U.S. Chocolate Master

Chocolate has played a particularly important role in Rull’s career.

In 2021, he won the U.S. selection of the World Chocolate Masters competition, earning the title U.S. Chocolate Master and the opportunity to represent the United States at the international final in Paris. He finished fifth at the 2022 World Chocolate Masters.

Rull remains recognised as a U.S. Chocolate Master and Chocolate Ambassador by Callebaut, reflecting his continuing connection to professional chocolate craftsmanship.

His competition work demonstrated not only technical ability but also the sculptural possibilities of chocolate — skills that complemented the elaborate creations that later introduced him to television audiences.

From Competition Kitchen to Television

Rull’s work has reached audiences far beyond professional pastry circles.

He won both Food Network’s Halloween Wars and Holiday Wars before joining Netflix’s Bake Squad. His television work showcased the combination of pastry technique, chocolate artistry and ambitious presentation that had already defined his professional career.

Yet television became only one part of his story. After years working within major hotels and culinary organisations, Rull ultimately chose to build something more personal.

Opening Christophe Rull Patisserie

Christophe and Wilma Rull opened their first pâtisserie in San Marcos in September 2025. The approximately 1,200-square-foot shop was conceived as a welcoming, family-run neighbourhood business rather than another luxury-hotel pastry counter.

Its menu reflects Rull’s French roots through croissants, baguettes, macarons, breads, breakfast pastries, quiches and other freshly prepared creations. The pâtisserie imports flour and butter from France while sourcing fresh fruit and dairy locally when possible. Its pastries are produced without additives or preservatives.

On September 13, 2026, Christophe and Wilma celebrated the pâtisserie’s first anniversary, introducing new menu items and welcoming the community that had supported the business through its first year.

For Rull, the move from celebrated hotel kitchens to a neighbourhood pâtisserie represents more than a change of address. It places his name, craftsmanship and creative direction behind a business of his own.

From Marseille to Las Vegas, Los Angeles and now San Marcos, Christophe Rull‘s career continues to evolve. Chocolate remains an important part of his professional identity, but his latest chapter brings together the broader range of skills developed over more than two decades — pastry, baking, chocolate, hospitality and the simple pleasure of creating something for the community around him.