Pierre’s career as a pastry chef 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
HEAD PASTRY CHEF
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
We’re finishing up our southside Dessert Evening adventure at the end of 2015. There’s still time to visit us at Fancy Nance and we hope to see you soon.
Pierre and the crew will be back with more Dessert Evenings in 2016. Seven years in and we’re still loving it!
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