Discover Our Guest Pastry Chefs
Our kitchen is home to an ever-changing line-up of talented pastry chefs and bakers from around the world who share our philosophy on what eating out and eating at home should be.
Jeffrey Cagnes - Paris
“Pastry chefs choose this career path because our love for working by hand is our main driver and motivation.”
During Jeffrey Cagnes’ masterclass, we will learn step by step to create, the traditional, cutting-edge Stohrer specialities. The conventional techniques, multi-layered pastries, burnt doughnut dough, creams and mousses, multi-story religieuse, Paris’s best lemon cake, and finally the graceful French implementation is the class’s main objective.
Masterclass: 22 -23 June 2021
Tal Spiegel - Paris - Tel Aviv
Living in Paris, originally from Tel Aviv, the 37-year-old Tal Spiegel has not travelled the traditional path to becoming a pastry chef, however, this is what sets him apart from the rest.
“During my masterclass, I will demonstrate how to make some desserts that were inspired by the combination of my Israeli roots and skills mastered in France. I love combining flavours from my culinary past with ones I recently discovered. My course is centred around learning how to balance flavour combinations with aesthetics.”
Masterclass: 6 - 7 July 2021
Claude Chiron - Paris
“It is vital, that during a masterclass, multiple techniques and recipes are shown, which contain transferrable skills that can be employed for the creation of other desserts.”
During the course, Claude Chiron will bring traditional French methodology and precision to the spotlight, along with creativity and adaptability (demonstrating the use of the same ingredients in different recipes). Celebrations at the end of the year are French patisserie’s most important period, encouraging the making of new desserts, whilst sometimes still maintaining traditional taste and form elements. The programme reflects these two elements.
Masterclass: 26 - 27 October 2021
Claudio Perrando - Global nomad
"Over the years, I've earned the respect of the world's most famous bakers, who keep an eye on my work, and we often work together."
Claudio Perrando is a true nomad baker. He learns and teaches while travelling all over the world. He currently lives and works in Romania where he offers online masterclasses and live workshops.
You can learn from him how to make several types of Panettone, his wonderful brioche and the indispensable lievito madre sourdough!
Masterclass: 16 - 17 November 2021
Maxence Barbot - Sangri-La Paris
"I'm a curious confectioner, I like to try out new flavours and combine them with already known ingredients."
Maxence Barbot has put together the program for his masterclass with classic techniques, yet novel cakes such as Parisian flan and mille-feuille. It is no coincidence that the unique use and baking of these desserts, including buttered puff pastry, made him famous in the industry. The second part of the course are combinations of desserts with fruity and exotic flavours, and the third category is chocolate and vanilla cakes which also show exciting technical solutions.
Masterclass: 1 - 2 February 2022
Nicolas Paciello - CinqSens
"Let’s discover the combination of flavours and manufacturing techniques. I will advise you on how to preserve the best flavours. I like the operation of the traditional confectionery so I want to share my proven, best recipes with you. I will show you the making of my desserts, which at some point in my career, were in either the famous hotels in Paris or my own Pastry shop. I promise you a lot of delicacies!"
Masterclass: 31st May - 1 June 2022
Titouan Claudet - The Woodward Hotel
“I’d like to share my vision of pastries, the knowledge and techniques I have gained by always looking for new solutions with the participants of the Budapest masterclass. These will be, for example, the spinning of chocolate puff pastry, the special folding of kouign amann dough and the assembly of the flan. When it comes to pastries, it’s not just the appearance that’s important, finding the perfect ingredients and a good balance of flavours are also requirements.