#MEETTHECHEF
Julien Perrinet chef Patissier, Candidate Valrhona C3
Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French bakery – Chef Bernard Ganachaud (MOF 1979) to explore Parisian pastries as well as his world famous Traditional Baguette.
From there Chef Julien continued to hone his expertise overseas in Premiere Moisson Montreal (Canada), La Cigale Hotel in Doha (Qatar), W Resort in the Maldives, Shangri-La Hotel in Beijing before joining the opening team of the Michelin star restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, Julien Perrinet settled in Grand Hyatt Taipei since April 2015, where he is responsible for the management of a team of 40 and production for the hotel’s pastry and bakery operations.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavours associations and presentation.
Good luck Chef Julien !
#asianpastryweek #valrhonaC3 Ju Perri
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