Chef Julien Perrinet
Born and Raise in Concarneau, a small city in Brittany (west of France). Julien grow up in a traditional family with good values. The last born of 3 boys, his childhood has been stable and sweet.
Several rich experiences led him to be in charge of all the cakes & bread production at the iconic Park Hyatt Tokyo, since December 2020.
Learning from the best
His passion for cooking started early. Making cakes and sweet with my mum to celebrate any occasions was always the priority. At 12 years old, Julien announced to my parents that he wanted to become a pastry chef. They always have been very supportive and so he eventually integrate the Pastry school few years later. After 4 years spent in the famous St Joseph culinary school in Concarneau,
Julien left his hometown to Paris, to learn from the best. This is when he joined chef Bernard Ganachaud‘s team (M.O.F) in Vincennes in 2001.
Discovering the world
After quit a few overseas experiences rich in encounters (Canada, Qatar, Maldives, China…), his path brought Julien to Singapore where he took part of the opening of two restaurants “Joel Robuchon” in Sentosa. These establishments have been awarded respectively 2 and 3 Michelin stars.
Hyatt, my new family
Julien joined the Hyatt family in 2015, as Executive pastry chef of the Grand Hyatt Taipei for almost 6 years. Julien is still part of the family as he integrated the iconic Park Hyatt Tokyo after his Taipei’s experience.
With a team of 42, he was in charge of 7 restaurants, a cake shop (Baguette) plus very large and busy banqueting operations, creating giant cakes, giant macarons pyramid, amazing buffets and creative fashionable canapes (for brands like LV, Chanel, Moschino, Fendi, Dior, Hermes, Rolex, IWC, BMW…)
The Best Chef Awards
Selected in one of the best 400 pastry chef in the world by “the best chef Awards”.
Asia pastry week
3rd place in the chocolate C3 Valrhona Chefs Competition, qualification for WPC with the 5th place in the Asian Pastry Cup (Taiwan team).