Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Consulting, Pastry Chef, Melbourne, Australia, Dessert Studies
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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, via the newsletter or contact him directly at pierre@pierreroelofs.com


We’re excited to continue our run of quarterly Dessert Evenings at Minanoie in 2018. Bookings are now open for May 24, 25 and 26 via the app below.

Want to stay in the loop? Sign up to our mailing list or follow Pierre on instagram.



There’s a little a bit of housekeeping to take care of before you book your table. Please take note of the following:

Pierre creates and serves a unique set menu each night, which means it’s not always possible to accommodate dietary requirements.

Please email us before booking to confirm that we are able to cater to your dietary requirements.

Please choose your date and time carefully as we don’t offer booking changes, cancellations or refunds.
Given the unique nature of the Dessert Evenings we do require full payment at the time of booking. Our four course dessert degustation costs $65.
Non-alcoholic beverages can be purchased separately on the night.


When you’ve clocked up over 20 years in your chosen profession, it’s time to think of ways to share what you know. The Dessert Training courses are an opportunity to join Pierre and tap into that knowledge!



For the first time, Pierre is offering a small group professional mentorship. The bespoke program is an opportunity for Pierre to share his extensive knowledge of pastry and help you build confidence in dessert and menu creation.

“I have always loved the old model of apprenticeship. So much is lost when we can’t stand side by side discussing our craft with our teachers. While I can’t offer the old school model of multi – year apprenticeships, I am offering to step in close and work alongside you to track, troubleshoot, guide and cheer you on your career journey; wherever that place is right now.”

The mentorship consists of:

–  A small group of 3 pastry chefs connecting with Pierre over 5 months
–  One-on-one time with Pierre away from the kitchen to talk about career planning, goals, challenges, etc
–  Working behind the scenes with Pierre as he delivers his Dessert Evenings; the chance to see how he creates, prepares and operates
–  Participation in service at Pierre’s Dessert Evenings
–  Regular check-ins with progress
–  Small group sessions with Pierre and the other mentorees
–  3 creative projects that are based on real world scenarios. This is your opportunity to work on your own creations with Pierre’s guidance and support
–  Dessert tasting and collaborative analysis
–  Wrap up breakfast with Pierre and the mentorship group

–  Investment: $4850



This course offers an opportunity to gather with a small group of chefs to refine skills, devise an awesome menu and get behind the scenes to plan and execute a private Dessert Evening for your selected family and friends. With ample opportunity to present, workshop and analyse ideas, you will work with like-minded chefs to build the ultimate dessert degustation. The course consists of:

–  A small group of 8 pastry chefs
–  2 workshop sessions to discuss, create and refine the menu
–  2 days of Dessert Evening preparation
–  1 night executing a private Dessert Evening for family and friends

–  Investment: $2450

The next course starts on April 15.


Are you keen to join Pierre’s Mentorship or Dessert Evening workshop? Register your interest here


Introducing the Dessert Tubs! Pierre now serves his delicious multilayered creations in a handheld verrine for catering ease.

The Dessert Tubs are the perfect addition to seated and cocktail events. Choose from our menu of favourites or request a custom flavour combination.

We also offer Pierre’s signature Dessert Tubes if you’re looking for something extra special.

Email us your request and we’ll be in touch.


The Dessert Studies is an ongoing project with fellow creatives that helps bring fresh inspiration to Pierre’s desserts. The project is all about starting conversations, exploring creativity and having a bit of fun along the way.

So far Pierre has worked with architect Andrew Maynard, Cindy-Lee Davies of Lightly, author Michelle MacKintosh, the Super Rad Nail Sisters, jeweller Julia deVille, illustrator Beci Orpin and weaver Maryanne Moodie.

‘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 managing editor, Australian Gourmet Traveller


‘The best pastry chef I’ve ever worked with.’

John Campbell, 2 Michelin starred chef, UK