Executive Pastry Chef, Grand-Hôtel du Cap-Ferrat
Pierre Jean Quinonero has been Executive Pastry Chef of the Grand-Hôtel du Cap-Ferrat, a Four Seasons Hotel, since 2023, at the age of 29. Here he creates the pastry offering for the hotel’s 3 restaurants. For the hotel’s Michelin-starred restaurant he creates flavourful, complex and refined desserts. In 2022 and 2023 the prestigious Michelin Guide recognised his work by awarding him the Passion Dessert prize. At the chic bistro, La Véranda, he offers more classic desserts with very graphic presentations (mille-feuille, rum baba, vacherin, tiramisù). For the Club Dauphin he offers a range of six cupcakes. The Chef also manages all the sweet elements (wedding cakes, banquets, etc.) of the many events, banquets and private parties, including the lavish weddings, held in the Hotel’s magnificent gardens.
Welcoming guests from all over the world, Pierre-Jean Quinonero pays great attention in his pastry kitchen to all kinds of food allergies and intolerances, for an “inclusive” pastry
