Pierre Surieux 

HEAD PASTRY CHEF, SYDNEY.



Pierre-Olivier (call him Pierre) was born and raised  in Lyon, the capital of French food. Passionate about delectable food since a young age, Pierre joined the training centre for pastry chefs and bakers of  ‘Les Compagnons du Devoir’, a  900-year-old French institution where he obtained a Pastry cook, chocolate, ice cream & sweet maker Diploma. Pierre gained further experience by joining small and large teams in pâtisseries and fine-dining restaurants. 

 

At 22 years-old, Pierre decided to open his own bakery patisserie, "Le Castel des Pains", in Castelnau Le Lez in South of France, creating regional cakes, innovative creations, pastries, aromatic breads and chocolate craft.  He owned his patisserie for 5 years before moving to Sydney, Australia in 2008. ​