International pastry consultant
Originally from Sydney, Australia, Richard Hawke built his career in France, training with renowned master pastry chefs and working at the prestigious École Nationale Supérieure de la Pâtisserie (ENSP), the pastry school founded by Alain Ducasse.
Now an international pastry consultant, demonstrator and author of ADAPT, he continues to push the boundaries of modern pastry through research, travel and teaching, sharing his experience and creative vision with professionals around the world.
Through continuous experimentation, Richard has developed deep expertise in ingredients and in research and development, with the constant aim of evolving and understanding the art of pastry ever more deeply.
Always focused on innovation, he works closely with food engineers to perfect his work and respond to the most complex challenges in the field. He is currently completing his second book.
