Desaulniers was born in Woonsocket, Rhode Island, and resides in Williamsburg with his wife, Connie, who is an artist. He served in the United States Marine Corps and, in 1965, graduated from the Culinary Institute of America. Desaulniers serves as a Trustee Emeritus and Life Fellow of the Culinary Institute of America.

His daughter, Danielle Desaulniers, is a respected sommelier. She trained at the Culinary Institute of America and has worked at San Francisco's One Market Restaurant and at New York City's Restaurant Daniel, Café Boulud, Ducasse, and Del Frisco's Steak House.

Restaurant

In 1980 Desaulniers opened the Trellis Restaurant in Colonial Williamsburg's Merchants Square. In addition to his residence and restaurant, Desaulniers maintains a food and art studio in Williamsburg which he has dubbed Ganache Hill. Desaulniers and his business partner, John Curtis, have sold their landmark restaurant, The Trellis. The Trellis was sold to David Everett, who owns and operates the Blue Talon Bistro, also located in the Square. Desaulniers and Curtis operated the award winning Trellis restaurant for 29 years. The restaurant was inducted into the Nation's Restaurant News Fine Dining Hall of Fame in 1995. He plans to pursue other ventures tied to the restaurant business through his new company, MAD About Food.

Television

He has hosted several television cooking shows including "The Burgermeister" and "Death by Chocolate" and has appeared on Julia Child's television show, Baking with Julia and on PBS' cooking shows Cook-off America and Grilling Maestros.

Cookbooks

Desaulniers has written 10 cooking books including "Death by Chocolate." His concentration on chocolate cuisine and his fondness for chocolate ganache has earned him the sobriquet of "Guru of Ganache."