Awarded the title of Best Pastry Chef in the World at The World’s 50 Best Awards 2018, Cédric Grolet is a highly successful professional, also on social media, who has won over Paris, then London and Singapore with his desserts.
Biography
Born in 1985 in Firminy, in the Loire region, Cédric Grolet has established himself as a highly successful pastry chef.
In 2006, when he arrived in Paris, he worked at the laboratories of the renowned bakery "Fauchon," refining his technique and honing his skills before making the big leap. He landed at the “Le Meurice” hotel, where he became the head pastry chef of the starred restaurant under the expert guidance of Alain Ducasse, with whom he has recently started a collaboration for the chef's chocolate brand. The clients were enthralled; Cedric’s desserts won over everyone, both inside and outside the dining room. Word spread and acknowledgments of his talent began to pour in. In 2015, he was named Best Pastry Chef of the Year by Le Chef, in 2017 Best Pastry Chef by Gault & Millau, and in 2018 he received the recognition of Best Pastry Chef in the World at The World’s 50 Best Awards.
Cédric's name became even more well-known with the opening of three establishments. The first two in Paris, “Le Meurice Cédric Grolet”, inaugurated in 2018, and “Cédric Grolet Opéra”, opened the following year. In March 2022, Cedric brought his realm of high French pastry to London, opening “Cédric Grolet at The Berkeley,” and then to Singapore, opening a pastry shop in the luxurious “COMO Metropolitan” hotel.
Cedric shares his art both on social media (he has a whopping 8.5 million followers on Instagram) and through books, including "Fruits: the art of pastry" in 2017, "Opera Patisserie" in 2020, and "Flowers" in 2022, further consolidating his reputation as an exceptionally talented pastry chef.
