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Over four decades of delicious memories in "Joyful Manufacturing and Eating Experiences."
1983Le chef was founded on inspiration, dreams, and a grand vision to bring the flavors and flair of european pastries to america
1985Le chef opens a 5,000-square-foot commissary to accommodate a swelling clientele.
1990Le chef expands its footprint with a 25,000-square-foot plant in montebello, california.
2000To meet exploding demand, le chef expands its delivery and distribution services to san diego, san francisco, las vegas, phoenix, and surrounding states
2007A 48,000-square-foot facility in montebello, california is built to house le chef’s frozen-dough manufacturing. the site becomes le chef bakery’s corporate headquarter
2010Le chef implements sales and distribution operations in silicon valley and the greater san francisco bay area.
2014Le chef shores up sales with distribution partners in hawaii.
2015Le chef garners its first sqf level II certification with a score of “excellent.
2019A third plant, focusing on le chef’s artisan bread, and a warehouse distribution center open in santa fe springs, california
2020In response to the global covid-19 pandemic, le chef introduces individually wrapped products to curb contamination and enhance food and health safety.
2022Le chef unveils a new website to promote seamless ordering for our customers.

























































