Cédric Grolet

A profile picture of Cedric Grolet smiling
Profile picture of Cedric Grolet, smiling

Cédric Grolet

Cédric Grolet, the French pâtissier best known for his signature trompe-l’oeil sculpted fruits and flowers, started baking at the tender age of 13, rising to the title of World's Best Pastry Chef in 2018, aged 32.

Growing up in the Rhône-Alpes region of eastern France, Grolet was inspired by snacking on freshly picked apples from the garden, which informs his modern and and refreshing takes on traditional French desserts today.

Dedicating himself to pastry at Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux during his youth, he eventually graduated to work for the famous pâtisserie Fauchon in Paris for five years.

Later, pursuing his burgeoning culinary career as sous chef at iconic luxury hotel Le Meurice in Paris, Grolet's defining moment came when legendary French chef Alain Ducasse gave him the chance to create his dessert menu and promoted him to head pastry chef at the two-Michelin-star restaurant.

Grolet also led the opening of Le Meurice’s first pastry boutique in March 2018. In 2022, the world-renowned pastry chef opened his first patisserie outside of France, Cédric Grolet at The Berkeley in London.

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