Julien PerrinetPastry Chef
Executive Pastry and Baking Chef, Grand Hyatt in Taipei & Les vergers Boiron Brand Ambassador
Born in the Brittany region of France in 1982, Julien Perrinet began as a young apprentice when he was 14 and graduated with Honors from the St. Joseph Pastry & Bakery School in Concarneau, France. He then joined the team of Bernard Ganachaud, a renowned French pastry and baking chef who holds the prestigious status of MOF, France’s highest culinary distinction. Julien went on to travel the world, working in Montreal, Qatar (for the opening of La Cigale Hotel), the Maldives, at both CM Kani and the W hotel Retreat & Spa, and consulting for establishments all over Asia.
He became Head pastry chef for the first time in 2010 at the Shangri-La Hotel in Beijing, for the opening of the China World summit. His meticulous technique and boundless energy attracted the attention of the great French chef Joel Robuchon (who accumulated a record 32 Michelin stars in his career), who asked him to work on the launch of L’Atelier, a fine dining restaurant and experimental laboratory in Singapore. In May 2015, he became the Executive Pastry and Baking chef at the Grand Hyatt Taipei, managing a team of 40 people who supply an extensive range of pastries and breads for the hotel’s seven restaurants and its pastry boutique. “My philosophy is to apply the best of French techniques to produce classic textures such as crèmes, mousses, biscuits of all sorts, jams, coulis, etc., but adapted to Asian and local tastes. For example, I love integrating ingredients such as matcha tea, red beans and sesame, but also creating spectacular decorative effects, such as impeccable glosses, sugar flowers and fruits and gold-leafed edible accessories. I’m also often asked to create truly monumental works, such as a 10-meter high macarons pyramid for Wedding Fair Week in 2017, using 2,800 pieces, and a walk-in gingerbread house for Christmas".
He was selected among the 400 chefs of the 2019 international « Best Chef Awards” and was appointed as the coach of the Taiwanese team for the 2019 World Pastry Cup in France. “What I love most is contributing to making people’s special events into something unforgettable.”