Executive Pastry Chef, Wolfgang Puck
Four Seasons Tenure
- Since 2014
- First Four Seasons Assignment: Executive Pastry Chef - Wolfgang Puck at Four Seasons Hotel Bahrain Bay
- Guy Savoy, Paris; L'Atelier de Joël Robuchon, London
- French Professional Baccalaureate, culinary specialty, Lycée de l'hôtellerie de Saint-Quentin-En-Yvelines, France
- Brétigny-sur-Orge, France
- French, English
“I have always been into pastry – this is the ultimate work and hobby for me,” says Pierre Chambon passionately of the profession he has always called his destiny.
Upon arriving at Four Seasons Hotel Bahrain Bay at the start of winter 2014 as a pre-opening team member, Chambon brought with him a wealth of knowledge. He honed the skill of managing high quality pastry kitchens from his previous tenure at the famous restaurant of Guy Savoy in Paris and before that at culinary expert Joël Robuchon’s kitchen in London.
Chef Pierre recognises that nurturing talent is fundamental in providing quality and consistency. He consciously sharing his insights and encourages his team to represent the Hotel in competitions as he truly believes this is the greatest way to influence, motivate and exchange knowledge.
His current role as Executive Pastry Chef primarily inspires and oversees a team of nine, accountable for creating desserts and pastries for re Asian Cuisine by Wolfgang Puck, Blue Moon Lounge, CUT by Wolfgang Puck as well as CUT Lounge & Bar. His artisanal bread prepared for these outlets is well-known among the local returning clientele.
As result of his compassion, re Asian Cuisine by Wolfgang Puck has recently won the respected Restaurant of The Year as well as the Best South-East Asian title awarded at the Time Out Bahrain Restaurants Awards 2015.
Since he joined the pastry kitchen of Wolfgang Puck at Four Seasons Hotel Bahrain Bay, Chef Pierre and his team are consistently busy. “I started here during what was supposed to be a slow period, but things are never slow here.”
He recounts numerous days when his staff is just bombarded with demands as a la carte orders from the four outlets jump from one minute to the next. “We always do our best to add some extra value to the dessert items that are already on the menu. Whether a birthday, an anniversary or a romantic proposal, we customise our desserts with the utmost creativity and attention, even if they come as last minute.”
Fortunately, Chef Pierre has plenty experience fashioning sweets for the high-end Bahraini clientele. He grew up passionate about baking in his native France, where his grandfather was an accomplished baker. “In my family, men are the ones cooking. I remember the amazing tarte tatin that my grandpa used to make. From this day I knew I wanted to be a pastry chef.”
He also loves the way his profession continuously transforms and reinvents itself. Tastes and techniques change constantly and adapting to these changes is what keeps Chief Pierre forever excited about his job. “Being creative and putting a smile on people's faces is the secret of my stamina in the pastry kitchen.”
Other than dessert creation, Chef Pierre’s passion lies in something delicate that entails maximum attention to detail just like creating lavish pastry. “Riding my Harley at the end of a busy day and enjoying the feeling of freedom brings me a great sense of satisfaction.”