Date: September 29–30 and October 1
Hours: 9:30 AM – 5:30 PM
Duration: 24 hours
Language: Italian/French
Price: 1100€+VAT
Location: Scuola Tessieri, via Milano 24- Ponsacco (PI)
The Masterclass includes: Recipe Booklet – Coffee Break – Lunch prepared by the Chefs of Scuola Tessieri – Certificate of Attendance
An exclusive and unique Masterclass with Pastry Chef Pierre Jean Quinonero, a young prodigy of French pastry, widely acclaimed for his refined and complex desserts.
In 2023 and 2024, he was awarded Pastry Chef of the Year and received the Passion Dessert Award from the prestigious Michelin Guide.
He is renowned for reinventing French pastry classics such as vanilla flan and galette feuilletée amande with a contemporary twist.
During the Masterclass, Chef Quinonero will present his signature desserts, ranging from travel cakes, entremets, and plated desserts.
He will create at least 11 exclusive creations for the participants, including several never-before-seen desserts.
Instructor: Pierre Jean Quinonero
Pierre Jean Quinonero has been the Executive Pastry Chef of the Grand-Hôtel du Cap-Ferrat, Four Seasons Hotel since 2023, at the age of just 29. He oversees the pastry offerings for all three of the hotel’s restaurants. At the Michelin-starred restaurant in Cape Town, he creates desserts that are refined, flavorful, and technically complex. In both 2022 and 2023, the prestigious Michelin Guide honored him with the Passion Dessert Award for his outstanding work.
At the elegant bistro La Véranda, he offers classic desserts with highly graphic presentations, such as millefeuille, rum baba, vacherin, and tiramisu. For the Club Dauphin, he has developed a collection of six unique cupcakes.
Additionally, Chef Quinonero is responsible for all pastry elements of the hotel’s major events, banquets, and private celebrations, including lavish weddings held in the property’s spectacular gardens.
Welcoming guests from around the world, Pierre Jean Quinonero pays particular attention to food allergies and intolerances, creating an inclusive pastry experience for everyone in his kitchen.
