Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Chef, Melbourne, 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 at info@pierreroelofs.com.




Each Thursday Pierre Roelofs brings his Michelin star quality desserts to the elegant and cosy Milkwood space.

After six years the Dessert Evenings still get us excited! Pierre, Anna and the rest of the crew have relocated to Milkwood in Brunswick East. It’s an elegant, cosy space and we’re very happy to call it home. We’re sticking to the Dessert Evenings formula; each Thursday sees a unique four course dessert degustation from Pierre, Anna’s awesome playlists and warm, friendly service.

Milkwood is located at 120 Nicholson Street, Brunswick East. It’s the last stop on the 96 tram, directly opposite Triple R radio station. Once you arrive just head down the well-lit path.

Booking Policy


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

Each week Pierre creates and serves a unique set menu, which means it’s not always possible to accommodate dietary requirements. Please contact us before booking to confirm that we are able to cater to your dietary requirements.

You can book your table at a Dessert Evening up to three months in advance. 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. The four course dessert degustation (including the dessert tube) costs $55.

We allocate one hour and twenty minutes per sitting. After six years of Dessert Evenings we’ve found this to be just right.

Non-alcoholic beverages can be purchased separately on the night.



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Let us meet the sweet needs at your next gathering or celebration. Pierre now serves his delicious multilayered desserts in a handheld verrine for catering ease.

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

Email us your catering requests and we’ll be in touch.

*minimum order $300


Tea Towels


The Dessert Evenings tea towel features the beautiful work of illustrator Alice Oehr. These tea towels are a 50:50 linen/cotton blend and are produced right here in Melbourne.

You can purchase one below and have it posted to you, or add it when making a Dessert Evenings booking and it’ll be waiting for you to take home on the night.



Dessert Studies is an ongoing project with fellow creatives that helps inform the Dessert Evenings menus. The project is all about starting conversations, inspiring creativity and having a bit of fun. 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 and illustrator Beci Orpin.

Our final collaboration for the year is with weaver & author Maryanne Moodie. We’ll be serving Maryanne’s dessert on November 11, 18 & 25.


Last 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.