Pierre-Jean QUINONERO

Pastry Chef : 1 restaurant Meet Pierre-Jean Quinonero, head pastry chef at the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel renowned for its expertise in refined desserts. An inspiring journey through palaces and bold creations.

Presentation

"As an Auvergnat, I wanted to go to Paris. That's where the best people are!" It didn't take Pierre-Jean Quinonero long to realize his dream. After attending school in Chamalières for a BTS and taking an additional qualification in Nice, he found himself working as a commis at the Four Seasons George V alongside Maxime Frédéric. After taking part in the opening of the Château de Ferrières-en-Brie, he stayed for two years and became chef de partie before returning to the George V for two years with Michael Bartocetti. Now he's sous-chef! "I'm a palace man! I've always wanted to work in great houses, to be able to measure myself, to confront the demands of excellence. "

An ambitious path to luxury patisserie

He found his first position as head pastry chef at the Burgundy, where Anthony Denon officiated. Another great experience that lasted two years before he left Paris for the Côte d'Azur .

"The Grand Hôtel in Saint-Jean-Cap-Ferrat was really the only place that could get me out of Paris. It has all the codes I'm looking for, the place is magnificent and you can really express yourself at every level. I can make great desserts on the plate, but also beautiful madeleines in the morning and little cakes in the afternoon." Having settled in just two years ago, he has shown an uncommon ability to adapt, and has established a great relationship of trust with chef Yoric Tièche, who is as meticulous and perfectionist as he is. Yoric's cuisine and Pierre-Jean's desserts share a common thread, a continuity, as demonstrated by this dazzling chocolate dessert, blending textures and flavors with beans, groats and mucilage...