Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Chef, Melbourne, Dessert Studies
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ABOUT

Pierre Roelofs is a Melbourne-based pastry and dessert chef. He is also the creator of the Dessert Evenings; a très special dessert degustation that has been running since 2010.

Pierre’s training is almost folkloric in its composition, a tale that starts on Switzerland’s alpine peaks, continues through some of the most bustling, creative kitchens in the world and returns back to the city of Melbourne, where his love of experimentation and curiosity continues to play out in his creations.

Pierre undertook a three-year apprenticeship at the same Swiss patisserie his father had apprenticed in thirty years earlier. In the mountain village of Sent he learnt the delicate arts of chocolate and pastry. The years that followed saw him find his groove in the 2 Michelin star kitchen of The Vineyard at Stockcross in Berkshire UK; head up a team of twelve at the Hotel Sofitel in Melbourne, and form a dynamic partnership with the talented Robin Wickens at the former Interlude in Fitzroy.

Other adventures have him segmenting thousands of mandarins and learning Spanish on-the-fly alongside Jordi Roca at the 3 Michelin star El Cellar de Can Roca in Spain, and working amongst the madness and magic of The Fat Duck in Bray, UK.

Pierre’s style is a distillation of all these experiences and more; each dish a combination of technique and precision imagined through a prism of wild texture and flavour.

Keep up with Pierre’s latest undertakings at the social media links below or contact him at info@pierreroelofs.com.

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DESSERT EVENINGS

After six years Pierre is taking a short break from the Dessert Evenings. Subscribe to our newsletter to be the first to know when they return.

DESSERT INTENSIVES

Earlier this year Pierre ran his first Dessert Intensive at The Essential Ingredient Cooking School in Prahan, Melbourne. The course was an opportunity for young pastry chefs to work alongside Pierre, to explore the ins and outs of modern desserts, workshop ideas, learn about new techniques, flavour, creativity and a whole lot more.

During the week Pierre also shared his thoughts on the creative process, developing a distinctive ‘style’ and what it means to be original and authentic.

The week concluded with a private Dessert Evening, where each pastry chef served their dish to an appreciative group of diners.

If you’re keen to attend the next Dessert Intensive register your interest here. We’ll be in touch.