French pastry chef and Food Network’s Spring Baking Championship finalist, Romuald Guiot, has signed on with Porto’s Bakery in Buena Park, California as its back of house manager.

Guiot is a fourth-generation chef, having spent much of his childhood running around his grandfather’s restaurant in France. After receiving his Vocational Baccalaureate and Masters in Pastry, Guiot served as executive pastry chef for several bakeries in France and eventually made his way to creating delicacies in the United States. During his time in the States, Guiot auditioned for Food Network’s Spring Baking Championship.

“I was happy and honored…that doesn’t happen every day,” says Guiot of learning that he would be a participant on the show.

Guiot is always open to a new challenge and readily accepted the offer to join Porto’s.

“I love the management part. Exchanging with people, finding solutions, improving, and most of all - training and teaching,” he says. “You can’t be a good chef if you don’t share your knowledge.”