Chef Dimitri is Chef Owner of 3 fold. a bakery, located in Oak Park, Illinois. Prior to opening his bakery, he served as Lead Chef for the North America Chocolate Academies in Chicago, New York City, Montreal and Mexico City.

He began his culinary training at the age of 14 in Auch, France, working for MOF Philippe Urraca. In 1998, he traveled to the United States and began working for François Payard at his New York City Shop. From there, he joined the Bellagio Hotel opening team in Las Vegas, NV with MOF Jean-Philippe Maury, as Assistant Pastry Chef. 
Chef Dimitri then applied his pastry expertise at the Ritz-Carlton Corporate hotel in Atlanta, before traveling to Chicago in 2002. In Chicago, he helped open the Hotel Sofitel Water Tower and served as Executive Pastry Chef. 

Opening his Pastry Shop, Vanille Pâtisserie in May 2003, Fayard sold it in November 2011. Recently, Chef Dimitri has shared his techniques and passion with the students at the French Pastry School, focusing primarily on cakes, tarts and entremets. 

In May 2013, Chef Dimitri served as the Executive Pastry Chef at The Peninsula Chicago, where he oversaw pastry development for all food and beverage operations in the hotel. 

Over the course of his career, Chef Dimitri has received many accolades. He was awarded three gold medals at the Atlanta Pastry Classic Competition in 2001, and was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2007. Chef Dimitri was named World Pastry Champion in 2008, in 2009 he was admitted as Academician into the Academie Culinaire de France, and was a finalist for the MOF in 2011.