Pierrick Boyer was appointed Pastry Chef at RACV’s new landmark headquarters, 501 Bourke St, in August 2004. He then opened le Petit Gateau patisserie in Melbourne in July 2007, and currently still heads up both venues with his incredibly artistic approach to pastry and desserts.
Pierrick has a wealth of International experience spanning 20 years in hospitality and dining, working along side some of the world’s most international renowned Chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.
A true perfectionist, Pierrick’s Devonshire Tea at the Ritz Carlton in Boston grew so infamous attracted a two week waiting list for a table.
Before being headhunted to the RACV City Club, Pierrick worked for at the Plaza Athenee in Paris, supervising the dessert production for the 5-star Luxe’s Palace Hotel and as part of the 3-star Michelin team of the Alain Ducasse Restaurant.
Pierrick has received many awards and recognition through his career – In 1996 Pierrick won the honorary award for the most creative sugar work in the well-renowned South Western Regional Pastry Chef competition, and in 2002 he was awarded by the Palm Springs Les Dames Escofier for the most original dessert – his Chocolate and Passion cake, which was an early version of what is now actually his signature Brownie Passion Chocolate Gateau.