Kevin Lopes

Executive Pastry Chef, Sketch

At 32 years of age, Kevin Lopes executive pastry chef at Sketch in London, a constellation of establishments in the heart of an historic Mayfair mansion, directed by the legendary Pierre Gagnaire, elected by his peers as the Best Chef in the World in 2015. Here’s what a typical day looks like for Kevin: in the morning, he coordinates a team of 18 pastry makers, dressing the window of The Parlour with 60 cakes, then going down to The Glade restaurant (a new-age lounge) to prepare desserts for lunch;
following which, at the beginning of the afternoon, to concoct the delights of its afternoon tea, was well as the desserts for the bistronomic menu of The Gallery, before going upstairs at the end of the afternoon to the two-star The Lecture Room & Library restaurant to put the final touches on evening desserts.
These wide-ranging responsibilities are ideal for this multi-talented man, the perfect opportunity for him to apply the lessons he has learned as a globetrotter that have led him, over the last 15 years, to work for several major establishments in many places: Megève, Luxembourg (where he worked closely with Ilario Mosconi), Paris, Monaco, Bonifacio, Metz (his home town) and Courchevel (where he worked with Nicolas Sale and Glenn Viel and was instrumental in helping them gain their second Michelin star). He then left France for the One & Only The Palm, in Dubai, where he became executive pastry chef of the hotel, of the Zest and Stay by Yannick Alléno restaurants, the 101 Dining Lounge and Ba and the renowned Bibliothèque pastry shop. For the last three years, he has continued to deploy his extraordinary “gastrodiversity” with Sketch, while developing non-allergic and reduced-sugar creations. He applies his values– freedom, precision, quality, consistency and above all pleasure – by remaining faithful to Pierre Gagnaire’s philosophy: “looking toward the future, while respecting the past”.



Products used by Kevin Lopes