Speakers & moderators

With pleasure as his only guide, Pierre Hermé has invented his own universe of tastes, sensations and pleasures. The man that Vogue USA called the “Picasso of Pastry” created the modern concept of Haute Patisserie, now world renowned.

Pierre Hermé, A French pastry chef at the summit of his art Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé arrived in Paris at the age of 14 to start his first apprenticeship with Gaston Lenôtre. His thirst for knowledge opened every door in the house to him. He explored all the secrets of the trade and used his days off to work alongside his elders. He even worked on the company newsletter and gradually rose through the echelons of the great Parisian firm.

He continued his career at a number of other famous brands, notably Fauchon where he was Head Pastry Chef for 10 years before creating the Maison Pierre Hermé Paris in 1997 with Charles Znaty. Inspired creator, Pierre Hermé adopted an original approach that has revolutionised the traditions of the craft: banishing excessive decorations, using sugar like salt - as a seasoning to bring out other subtle flavours, reinventing himself every day, exploring new flavours, introducing new ingredients and revisiting his own recipes.