Celebrating 21 years of
culinary excellence

  • 16 August, 2011

Who is Christophe Michalak?

Christophe Michalak was born into an Italian family, a background which ingrained in him the necessity for discipline, hard work and the overwhelming drive to succeed.  From starting off at the bottom as an apprentice chef in a small patisserie in Paris, Michalak was awarded the greatest achievement of a pastry chef and in his career in 2005, at the age of 29 he received the  Coupe du Monde de la Pâtisserie.  Becoming one of the world’s youngest and greatest pastry chefs.

Christophe Michalak had always wanted to draw, his greatest desire as a young boy from Picardie, France was to become an architect and to study at the Beaux-Arts school of Architecture, Sculpture and Painting.  When these dreams weren’t achievable, at the young age of 15 he joined the world of pastry.  He states that “in a flash of lucidity, one could give a lot of happiness with very little. You cannot be a pastry chef without being generous and loving food” (http://www.christophemichalak.com/en/christophe_michalak.html) From this young age he began to collect culinary reference books and develop his palate, this thirst for knowledge and flavour he has never given up.

When Michalak finished school, he decided to learn his trade by travelling the world and its cultures. A pastry chef obsessed with the desire to learn and know as much as possible, a man with an impressive memory bank who chooses to learn most of his recipes off by heart! He spent years learning from the best in order to achieve his dreams.

  • 1991-1993: London and Brussels with Hilton
  • 1993-1995: Nice at the Negresco Hotel **Michelin
  • 1995-1997: Paris at Fauchon
  • 1997-1998: Kobe in Japan to open a pastry shop
  • 1998-1999: New York as a consultant for Pierre Hermé
  • 1999-2000: Return to Paris at the famous Maison Ladurée
  • Eté 2000: Pastry Chef at the Plaza Athénée Hotel ***Michelin

Chef Michalak is a romantic lover of pastry, dipping into his treasure trove of childhood memories and things of the past, he merges fantasy and dreams with classics from days gone by.  Giving a positive twist to “reinventing the wheel” Chef Michalak often begins a new trend but above all decides not to follow them.

Referred to by reporters as Tin Tin of the pastry world for his childhood delicacies, with his crew cut and crisp white jacket, Chef Michalak often finds his inspiration and creative passion through the marriage of childhood memories – eating “Figolou” biscuits while watching his favourite television show as a child- the end result his sexy fig tartlet.

Well known for his modern version of  Religieuse- Religieuse au caramel beurre de sel and Peach Melba Macarons Chef Michalak has invested time not only in spearheading new developments in the art of pastry but once achieving the  Coupe du Monde de la Pâtisserie in 2005 has invested much time and passion in the training and development of pastry chefs.

Along with his prized position of Executive Chef at the ***Michelin Plaza Athénée Hotel,  Chef Michalak is a partner in a very successful macaroon shop on Rodeo Drive,  Beverly Hills, California – Paulette Macaroons (www.paulettemacaroons.com) Chef Michalak is currently branching out into boutique patisseries around the world.

A truly inspiring pastry chef, I leave you with his own words…..

“The passion that drives me is a reflection of the love that I bring to my job.

Simple, clean and elegant are the words of my master pastry.

If not become a painter, I explore my creativity and my sensitivity through my delicacies…

The desire to create pleasure has no equal…

Welcome to my sweet world…



Group Executive Chef @ Prue Leith

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