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BIOGRAPHY

Pierre-Jean Quinonero is a pastry chef from Auvergne. In 2021, he was awarded the prestigious title of Dessert Champion of France and Best Dessert in the Lebey guides.

A young prodigy, he has worked in prestigious establishments such as the George V and the Château des Ferrières with Chefs Desty Brami and Maxime Fréderic.
Meticulous and competitive, his sweet creations have won him many awards: France-Quebec Trophies, Best Apprentice of France, French Dessert Champion and Best Dessert in the Lebey guides.

At the age of 27, he took up the position of Executive Pastry Chef at the Burgundy Hotel in Paris, where he creates high end desserts that are as elegant as they are delicious. The Chef is also in charge of creating a range of pastries for the Burgundy's Michelin-starred restaurant, Le Baudelaire, where he offers, among other things, sublime plated desserts and a tea time experience to remember!

Pierre-Jean is known for his gourmet pastries which recipes use little sugar and his perfect mastery of the art of puff pastry. He particularly likes to work with spices, including vanilla, which he chooses meticulously depending on the region, and makes subtle pralines to accompany his creations. Among his signature pastries are his delicious flans, his brioches filled with praline, and finally, his divine and intensely flaky tart tatin.

Pastry

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