THE PENINSULA BANGKOK APPOINTS FRENCH CHEF NICOLAS PELLOIE AS THE HOTEL’S NEW EXECUTIVE PASTRY CHEF (Thaïlande)
Chef Nicolas joins The Peninsula Bangkok after working and training with some of the world’s finest chefs, including Joël Robuchon and Pierre Gagnaire. |
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THE PENINSULA BANGKOK APPOINTS FRENCH CHEF NICOLAS PELLOIE AS THE HOTEL’S NEW EXECUTIVE PASTRY CHEF (Thaïlande)
Chef Nicolas joins The Peninsula Bangkok after working and training with some of the world’s finest chefs, including Joël Robuchon and Pierre Gagnaire. |
Catégorie : Asie Pacifique - Thaïlande - Carrières -
Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 15-02-2016
The Peninsula Bangkok is pleased to announce the appointment of Nicolas Pelloie as the hotel’s new Executive Pastry Chef.
Born in France, Chef Nicolas brings more than 20 years of kitchen experience at stellar restaurants and hotels in Asia and Europe.
His career includes high-profile positions at Michelin-starred eateries owned by celebrity chefs Joël Robuchon and Pierre Gagnaire in Hong Kong, Macau, Berlin, London and Paris.
Chef Nicolas joins The Peninsula Bangkok from the three Michelin starred Robuchon Au Dome at the Grand Lisboa Hotel, Macau, China. Previously, he worked with Pierre Gagnaire at five of his finest restaurants, including being Head Pastry Chef at the one Michelin starred Les Solsites at Waldorf Astoria Berlin. He also spent periods as Pastry Chef at the two-starred Sketch in London and Pierre at Mandarin Oriental Hong Kong, and as Commis Pastry Chef at the three-starred Pierre Gagnaire in Paris.
Having worked and trained with the crème de la crème of global chefs at some of the finest restaurants in the world, Chef Nicolas is excited about bringing his artistic dessert and pastry skills to The Peninsula Bangkok. “I am thrilled to be joining The Peninsula Bangkok. Wherever you travel in the world, people always know that Thailand is famous for its bountiful tropical fruits and ingredients that are both delicious and very versatile.
This is very inspiring for a pastry chef, because it enables me to be challenge and test my own creativity, and to experiment with new flavours for our guests to enjoy,” says Nicolas Pelloie, Executive Pastry Chef at The Peninsula Bangkok.
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