Cedric Grolet

Cédric Grolet stands at the pinnacle of contemporary French pastry, renowned for revolutionizing traditional desserts through bold creativity, technical mastery, and an artistic vision that blurs the line between pastry and sculpture. Born in Firminy, France, Grolet began his journey at the École Nationale Supérieure de la Pâtisserie and swiftly rose through the ranks of Fauchon before joining the iconic Le Meurice under Alain Ducasse, where he was appointed Executive Pastry Chef in 2013. His hallmark creations—hyper-realistic fruit entremets with razor-sharp precision, velvety interiors, and meticulously airbrushed exteriors—have become emblematic of a new era of pâtisserie. Awarded Best Pastry Chef in the World by Les Grandes Tables du Monde and the World’s 50 Best, Grolet has authored best-selling books including Fruits, Opéra, and Pâtisserie. Each boutique he opens, from Paris to London and now Singapore, is an extension of his obsession with flavor purity, visual harmony, and minimal sugar. Grolet’s philosophy celebrates raw ingredients, seasonal authenticity, and sensory emotion, crafting desserts that not only delight the palate but dazzle the eye with unparalleled finesse. His name is now synonymous with pastry as a form of contemporary edible art—elevated, precise, and irresistibly poetic.