Currently a Pastry Chef at Le Meurice hotel since 2012, Cédric Grolet has, in just a few years, become a key figure on the French pastry scene, the symbol of a new generation of pastry chefs. At 31 years old, Cedric excels in the art of all things sweet, notably with his original trompe l’œil creations, fruit sculptures (lemons, apples, peaches, grapefruits) and Rubik’s Cube, which are all representative of his work. 


  • Currently Pastry Chef at Le Meurice in Paris
  • Chef of Research and Development at Fauchon from 2006-2011 in France, Dubai and China training Fauchon teams


  • Best Apprentice Auvergne
  • 3rd place in Best Apprentice of France
  • Winner, National Trophy Sugar Art
  • 1st prize in the National Festival of Croquembouches in 2005
  • Voted Best Pastry Chef of the year by his peers in 2015