Pierre Hermé was born in 1961 in Colmar, France. He began his pastry training at age 14 at Gaston Lenôtre’s school. Hermé worked under acclaimed chefs like Michel Guérard before becoming pastry chef at Fauchon in Paris.
In 1997, Hermé opened his eponymous patisserie boutique in Paris. He pioneered a style of desserts blending architecture, design, and art with pastry technique. Creations like the Ispahan croissant with rose, lychee, and raspberry distinguished his style.
Hermé earned the title of World’s Best Pastry Chef in 2016 at the World’s 50 Best Ceremony. Food & Wine named him Best Pastry Chef of the Year in 2001.
Beyond pastries, Hermé has authored 13 cookbooks, including “Pierre Hermé Macaron” and “Cakes by Pierre Hermé.” He operates over a dozen boutiques globally, bringing French patisserie flair worldwide.
With his avant-garde, multi-sensory approach to pastries, Pierre Hermé is nicknamed the “Picasso of Pastry” and remains at the forefront of innovative French desserts. His modernist style and unique flavor pairings cemented his reputation.
