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Sweet Dreams are Made of this: The Peninsula Hong Kong's Executive Pastry Chef Francois Delaire (China)

Category: Asia Pacific - China - Appointments
Press release published on 2019-02-11

Skilled in crafting elegant, jewel-like confectionary created to delight guests



Executive Pastry Chef Francois Delaire

The Peninsula Hong Kong has added another culinary star to its stellar line-up of kitchen talents with the presence of François Delaire as Executive Pastry Chef. Chef François is famed for his skill in crafting jewel-like confectionary creations that blend traditional French patisserie elegance with a modern flair.

The ideal chef for the visually driven social media age, Chef François creates pastries and other sweet treats that are not only guaranteed to delight the taste buds, but which are also wonderfully photogenic. Driven by a tireless work ethic and boundless imagination, he is continually looking for fresh ways to elevate his chosen art form to new heights, and to offer guests something truly spectacular.

A native of Paris, France, Chef François realised his calling at the tender age of 15, when he attended a career expo and became fascinated with a stand curated by a pastry school. Inspired, he began a culinary internship and quickly developed a deep passion for pastry-making, taking every opportunity to learn skills and techniques from the masters around him.

Over the past 12 years, Chef François has worked for some of the world’s finest restaurants In France, he graced the kitchens at Patisserie Mourot Devos in Dijon, Café de la Paix at Le Grand InterContinental, Paris and the three-Michelin-starred Le Pré Catelan Lenôtre , also in Paris. He then moved to London to become Head Pastry Chef at the one-Michelin-starred L’Atelier de Joël Robuchon, before relocating to Asia to take on the role of Head Pastry Chef at the three-Michelin- starred Robuchon au Dome in Macau, followed by a stint as Head Pastry Chef at one-Michelin- starred Rech By Alain Ducasse in Hong Kong.

Finding inspiration in everything from art and history to conversations with his team, Chef François ’ specialities from Gaddi’s, includeThe Daisy, a light mango cream with lime sorbet and fresh vanilla panna cotta; The Thin Meringue Tube, with strawberry garnish, a light berry cream and herb sorbet; and Caramelised Apple Tatin, with cinnamon shortbread and Tahitian vanilla ice- cream.


About The Hongkong and Shanghai Hotels, Limited (HSH)

Incorporated in 1866 and listed on The Stock Exchange of Hong Kong (00045), HSH is the holding company of a Group which is engaged in the ownership, development and management of prestigious hotel, commercial and residential properties in key locations in Asia, the United States and Europe, as well as the provision of tourism and leisure, club management and other services. The Peninsula Hotels portfolio comprises The Peninsula Hong Kong, The Peninsula Shanghai, The Peninsula Beijing, The Peninsula Tokyo, The Peninsula New York, The Peninsula Chicago, The Peninsula Beverly Hills, The Peninsula Paris, The Peninsula Bangkok, and The Peninsula Manila. Projects under development include The Peninsula London, The Peninsula Istanbul and The Peninsula Yangon. The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and St. John’s Building in Hong Kong; The Landmark in Ho Chi Minh City, Vietnam; and 21 avenue Kléber in Paris, France. The clubs and services portfolio of the Group includes The Peak Tram in Hong Kong; Thai Country Club in Bangkok, Thailand; Quail Lodge & Golf Club in Carmel, California; Peninsula Clubs and Consultancy Services, Peninsula Merchandising, and Tai Pan Laundry in Hong Kong.

The Daisy, a light mango cream with lime sorbet and fresh vanilla panna cotta


This press release has been posted by...




This press release has been choosen by Claire Hannequin

Claire HANNEQUIN, Customer Relation Manager

Passionate about human relationships, Claire participates since June 2016 in the development of the Journal des Palaces by being attentive to the specifics needs of the recruiters and applicants. Claire also writes articles for the Career section.


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