Cédric Grolet

Cédric Grolet is recognized as a leading pastry chef in the global culinary industry. Grolet began his career with an apprenticeship at age 13 and later studied at École Nationale Supérieure de la Pâtisserie in Yssingeaux. He joined Fauchon in Paris, where he worked alongside pastry chef Christophe Adam. At Fauchon, Grolet advanced to a prominent role in product development and training, and contributed to the establishment of new teams in Beijing, Dubai, and Morocco.

After six years at Fauchon, Grolet became pastry sous chef at Le Meurice, a historic Parisian hotel with two Michelin stars. He was soon promoted to pastry chef and collaborated with Alain Ducasse, who took over the hotel's fine-dining restaurant. Under Ducasse's guidance, Grolet developed a pastry menu focused on natural flavors and reduced sugar content. He later became head pastry chef and led the opening of Le Meurice's first pastry boutique, where he introduced trompe l'œil fruits, modern interpretations of classic French desserts, and creative pastries such as the Rubik's Cake.

Grolet is best known for his trompe l'œil fruit desserts—hyper-realistic edible sculptures that closely resemble real fruit. He uses custom molds, dipping techniques, and airbrushing with natural pigments to achieve lifelike textures and colors, as seen in his lemon desserts. These creations are featured in his book, "Fruits." His book "Fleurs," published in English as "Flowers," explores floral-inspired pâtisserie with over 80 recipes for flower-shaped entremets, tarts, and cakes.

Grolet has received multiple awards, including being named Best Pastry Chef in France seven times and twice earning the title of Best Pastry Chef in the World by the World's 50 Best Restaurants. He has also been recognized as Pâtissier of the Year by Le Chef Magazine, Best Pastry Chef by Relais Desserts Excellence Awards, and Best Restaurant Pastry Chef by Les Grandes Tables du Monde.

Based in Paris as executive pastry chef at Le Meurice under Alain Ducasse and at Hôtel de Paris Monte-Carlo, Grolet has expanded his brand internationally with dessert boutiques in London, Dubai, Saint-Tropez, Paris, and Singapore. He has built a significant presence on social media, sharing visually striking pastry creations with a global audience. Grolet also offers an online masterclass, presenting his pastry philosophy through three families: "Fruits, Nuts, and Flowers." Through his boutiques, books, and demonstrations, Grolet continues to influence the pastry industry and contemporary dessert artistry.