Sirha Arabia 2024

ST

Steve Thiery

Pierre Hermé

Executive chef

Description

Steve was born under the sign of the macaroon, ascendant travel... Born in Lorraine, he trained in Nancy with Jean-François Adam, a well-known figure in the world of pastry. As a good Sagittarius, Steve dreamt of travels. He left for Polynesia, where at the age of 22 he became head pastry chef at the InterContinental in Tahiti then at the St Regis hotel in Bora Bora. After five years, he returned to France and worked in Cannes for pastry chef and chocolatier Jean-Luc Pelé with who he made up to 500,000 macaroons a month. Like Little Thumb's round pebbles, the macaroons led him straight to Ladurée, where he stayed for seven years as head pastry chef abroad. And once again he travelled: from France to Switzerland and from Lebanon to Morocco, where he stayed for four years in Casablanca. In Morocco, he refined the art of wedding cakes and even set a record for a wedding of 4,000 people with 3,70 m high cake. In March 2019 he joined Pierre Hermé as the executive chef of the well-known La Mamounia Hotel in Marrakech. He oversees the whole hotel including a shop and the restaurants with up to 60 plated desserts in their menus. The 5 years as the head of pastry at La Mamounia helped him to develop a close relationship with the master himself: Pierre Hermé. Together they created original cakes made with local ingredients and inspired by local pastries like the “Gazelle Horn” or the “Mhencha”. After 10 years in Morocco, hi passion for travelling caught him up and 9 months ago he moved to Riyadh. Once more Pierre Hermé trusted him with one of his big projects abroad: the opening of the 1st Pierre Hermé store in Saudia at the Four-Season hotel in Riyadh. Steve was up to the challenge: adapting to the local taste and ways as well as working in English with international teams. Steve’s passion for pastry and his love of excellency will, for sure, bring joy to all the Saudi sweet lovers.

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