Pierre-Jean Quinonero is one of the most promising names in the new French pastry industry. Born in 1993 in Thiers, he began his training at a very young age at the Lycée Hôtelier de Chamalières and grew professionally in starred restaurants such as Le Negresco, Le Louis XV by Alain Ducasse and Le Cinq in Paris.
At 27, he became chef pâtissier at the Hôtel Le Burgundy and in 2023 he took on the role of Executive Pastry Chef at the prestigious Grand-Hôtel du Cap-Ferrat, signing the sweet proposals of his restaurants with an elegant, technical and contemporary style.
Over the course of his career, he has received important awards, including Meilleur Apprenti de France, French Dessert Champion, Passion Dessert Michelin and Pâtissier de l’Année for La Liste and Le Chef.
His creations are distinguished by balance, lightness and a refined use of seasonal ingredients, making him today a point of reference for signature pastry making.
