Trained under Les compagnons du devoir and with experience at Maison Stohrer, Pierre is now mastering viennoiseries, chocolate work, and modern entremets the guidance of World Champion Pastry Chef Clement Goyffon in a Michelin-level pastry kitchen.
At ONE65, Pierre is refining his craft alongside top chefs, gaining hands-on experience in an innovative, high-paced pastry environment.
