Christophe Rull, a French-born pastry chef with over 20 years of experience in the culinary arts, is preparing to launch his own eatery, Christophe Rull Patisserie, which is set to open later this year in San Marcos.
Christophe Rull began his training at 16 in Michelin-starred restaurants in the South of France and earned diplomas in cuisine and pastry from CFA Sainte Victoire in Aix-en-Provence. His early career includes work at La Maison de Marc Veyrat, a three-Michelin-star restaurant, and as an assistant pastry instructor at École Nationale Supérieure de Pâtisserie (ENSP). In the U.S., he played key roles in launching the pastry program at Aria Las Vegas and later served as Assistant Executive Pastry Chef at MGM Grand Las Vegas.
Rull became Executive Pastry Chef at Park Hyatt Aviara before joining Hotel Bel-Air in Los Angeles in 2023, where he oversaw all pastry operations. He won the U.S. Chocolate Master title in 2021 and placed fifth at the World Chocolate Masters in Paris. He has also appeared on Netflix’s Bake Squad and shares his expertise through his YouTube channel, Rull’s Kitchen. Known for his philosophy of “simplicity well done,” Rull is now preparing to open his own pastry shop in San Marcos. However, an exact location and opening date have not been determined yet.
“Today marks the end of two years at Hotel Bel-Air,” Rull said on social media in late April. “This journey brought me to one of my biggest dreams: opening my own pastry shop. Grateful for my team who worked their butts off and kept up with me and my high standards, which are never enough. One path leads to another, and it’s really important to know where we are going. The vision is clear, and I will continue to follow my philosophy: simplicity, well done. San Marcos, we are coming for you—be prepared, as you will get a patisserie like you’ve never had before. My dedication to this craft for the past 25 years will serve you every single day, and I hope you enjoy every single bite of it. Stay tuned, as Christophe Rull Patisserie is about to take off, and I am so excited to share with you the passion that drives me every single day (and night).”
