The new bakery, dubbed Christophe Rull Patisserie, marks a significant milestone for Rull, who has made a name for himself as the 2021 USA Chocolate Master, a TV personality on Netflix’s Bake Squad, and the executive pastry chef at Hotel Bel-Air in Los Angeles. For San Marcos, where Rull has lived for years, the patisserie promises to elevate the local culinary scene with his signature blend of French technique and innovative flair.
Rull’s career spans over two decades, beginning at age 16 in a Michelin-starred restaurant in his native Marseille, France. He rose through the ranks, training at prestigious institutions like the École Nationale Supérieure de Pâtisserie in Yssingeaux, France, and working under renowned chefs at Michelin-starred venues such as Marc Veyrat’s three-star restaurant.
After moving to the U.S., Rull served as executive pastry chef at Park Hyatt Aviara Resort in Carlsbad from 2016 to 2021, where he gained local fame for his elaborate holiday chocolate sculptures, including a 250-pound Christmas train and an 11-foot-tall chocolate village. His competitive accolades include winning Food Network’s Halloween Wars in 2017, Holiday Wars in 2018, and placing fifth at the 2022 World Chocolate Masters in Paris after earning the USA Chocolate Master title in 2021.
Since March 2023, Rull has been the executive pastry chef at Hotel Bel-Air, where he has introduced creations like a reimagined vanilla crème brûlée with a whipped texture encased in a caramel shell. His work there blends his French roots with California influences, a style he’s likely to bring to his new patisserie.
Since March 2023, Rull has been the executive pastry chef at Hotel Bel-Air, where he has introduced creations like a reimagined vanilla crème brûlée with a whipped texture encased in a caramel shell. His work there blends his French roots with California influences, a style he’s likely to bring to his new patisserie.
Rull’s philosophy, as shared in a 2023 Dorchester Collection interview, emphasizes simplicity and flavor over complexity: "Less is more is definitely my philosophy - it’s really all about the flavor." He also values the emotional impact of pastry, recalling the joy of watching croissants transform in the oven during his early baking days.
The patisserie’s location in North City, a mixed-use development that has become a hub for dining and retail, joins other venues like J. Brix Wines, Buona Forchetta, Copa Vida and others. Rull's bakery will likely offer a range of pastries, potentially including his signature chocolate creations and desserts inspired by his Bake Squad experience, where he crafted over-the-top treats for events like weddings and birthday parties. Rull’s YouTube channel, Rull’s Kitchen, where he shares home-friendly recipes, suggests he may also cater to aspiring bakers with accessible offerings alongside more intricate showpieces.
The patisserie’s location in North City, a mixed-use development that has become a hub for dining and retail, joins other venues like J. Brix Wines, Buona Forchetta, Copa Vida and others. Rull's bakery will likely offer a range of pastries, potentially including his signature chocolate creations and desserts inspired by his Bake Squad experience, where he crafted over-the-top treats for events like weddings and birthday parties. Rull’s YouTube channel, Rull’s Kitchen, where he shares home-friendly recipes, suggests he may also cater to aspiring bakers with accessible offerings alongside more intricate showpieces.
Rull’s return to San Marcos as a business owner is a homecoming of sorts. He has long expressed his love for the area, telling the San Diego Union-Tribune in 2021, "I love my life here in San Diego. Every time I have some free time, I’m on a surfboard and I love the beautiful weather." Living in San Marcos with his wife, Wilma, and stepson, Byron, Rull has deep ties to the community, which he’s now poised to enrich with his culinary expertise.
Christophe Rull Patisserie is expected to open this July at 251 North City Drive, Suite 121, in San Marcos’ North City development. For more information, follow Christophe Rull on Instagram.
Originally published on April 15, 2025.
