Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Consulting, Pastry Chef, Melbourne, Australia, Dessert Studies
home,page-template,page-template-full_width,page-template-full_width-php,page,page-id-14833,,qode-title-hidden,qode-theme-ver-6.5,wpb-js-composer js-comp-ver-5.0.1,vc_responsive


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.


Pierre wrapped up his iconic weekly Dessert Evenings at the end of 2016, seven years after they began.

We still plan to hold Dessert Evenings from time to time. Sign up to the mailing list or follow Pierre on instagram to be the first to know.


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 please register your interest here. We’ll be in touch.


Pierre offers a unique and exclusive pastry consulting service, drawing on over twenty years experience working in leading pastry kitchens all over the world.

We can provide assistance with kitchen equipment and setup, recipe and menu development, improving workflow and efficiency, troubleshooting and most importantly; training and inspiring your pastry team!

Contact us for further information.


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.


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.

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.