Cédric Grolet is an award-winning French pastry chef who has quickly risen to the top of the culinary world. Born in Firminy, France in 1985, he discovered his love for pastry making at a young age and began his formal training at the École Nationale Supérieure de la Pâtisserie in Yssingeaux.

After honing his skills at several prestigious pastry shops in Paris, including Fauchon and Le Meurice, Cédric landed his dream job as the head pastry chef at the legendary Le Meurice hotel in 2011. It was there that he developed his signature style of pastry-making, which focuses on the use of fresh, seasonal ingredients and striking visual presentation.

Over the years, Cédric has earned numerous accolades for his innovative creations, including the coveted pastry chef of the year award at the 2016 World’s 50 Best Restaurants ceremony. He has also been recognized for his work in the gastronomy industry with several prestigious titles such as “Best Head Pastry Chef” and “Best Pastry Chef of the Year”.

Cédric is a true artist in every sense of the word, and his desserts are masterpieces that blend together the perfect balance of flavor and aesthetic appeal. He has a gift for taking classic recipes and reinventing them with new techniques and ingredients, resulting in desserts that are both delicious and visually stunning.

Outside of the kitchen, Cédric is an avid traveler who finds inspiration in the sights, smells, and tastes of different cultures. He is also a published author and has released his first book titled “Fruit,” garnering rave reviews for his stunning collection of fruit-based dessert recipes.

Cédric Grolet’s passion for pastry is palpable in every aspect of his work. With his constant drive to push the boundaries of traditional dessert-making, Cédric is without a doubt one of the most innovative and exciting pastry chefs in the world today.