Dessert Evenings by Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Chef, Melbourne, Dessert Studies
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Pierre’s career has seen him complete a three year apprenticeship in the Swiss Alps, work in Michelin starred restaurants in England and Spain, head up a 5 star hotel pastry brigade of 12 and pretty much everything in between. Here’s a brief run down-




Pastry, Bakery & Chocolate Apprenticeship. Sent, Switzerland




The Vineyard at Stockcross. Berkshire, UK – 2 Star Michelin

Interlude. Melbourne, Australia

Hotel Sofitel. Melbourne, Australia




El Celler de Can Roca. Girona, Spain – 3 Star Michelin

The Fat Duck. Bray, UK – 3 Star Michelin

Damian Allsop Chocolates. Marlow, UK

Espai Sucre. Barcelona, Spain



After a 5 year run Pierre finished up his weekly Dessert Evenings at Cafe Rosamond in 2014, however the Dessert Evenings aren’t going anywhere.


We are busy planning a bunch of exciting projects, events and collaborations for 2015 and beyond, and we’re close to announcing a new home for the Dessert Evenings!


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Pierre Roelofs is unquestionably one of the most adventurous pastry chefs in this country, and a talent whose skills need to be seen to be believed. Any chance to taste his creations for yourself should be jumped at without hesitation.

Pat Nourse. Chief Restaurant Critic and Deputy Editor, Australian Gourmet Traveller


Pierre held his first Dessert Intensive at The Essential Ingredient Cooking School in March 2015.


Over 6 days Pierre and the participants explored the ins and outs of modern desserts. It was an opportunity to take the time to workshop new dessert ideas whilst learning about new techniques, flavour, creativity and a whole lot more! Pierre also shared his thoughts on developing a distinctive ‘style’ and what it means to be original and authentic.


We invited a bunch of inspiring people come and talk to us each day; food writer and cookbook author Dani Valent, sommelier & winemaker Raúl Moreno Yagüe and renowned chef Raymond Capaldi. Pierre’s first yoga teacher Felicity Steel also came in each morning to teach a class.


The course concluded with a private Dessert Evening, where each Pastry Chef got to serve their dish to an appreciative group of diners.


If you’re interested in attending the next Dessert Intensive register here.



Coming soon..

Everything Pierre does is imbued with sensitivity and soul. His desserts are beautiful, creative and generous. His technique is impeccable but is not an end in itself; the experience of eating is paramount.

Dani Valent. Food Writer & Author, Melbourne




Pierre is available to consult on all things dessert and pastry.

With over 20 years experience working in a variety of pastry kitchens we can offer a wide range of services including; menu development, equipment advice, recipe development, troubleshooting and staff training.

We’ll tailor our services to match your needs and budget. It could be for a day, a week or longer.




Pierre has created a menu that featured a partner’s favourite flavours, ready for a surprise marriage proposal; delivered hundreds of Dessert Tubes to wow guests at weddings, graduations and corporate functions; held exclusive dessert events for birthday celebrations, family reunions, hen’s afternoons and baby showers; matched desserts to wines, cocktails and colours…let’s have some fun!


Email us to find out more.