Pierre-Jean Quinonero

Pierre-Jean Quinonero is a pastry chef from the Auvergne region of France.

In 2021, he was awarded the prestigious titles of Champion of France for Dessert and Best Café Dessert by the Lebey Guides.

A young prodigy, he trained in renowned establishments such as George V, followed by Château des Ferrières, working alongside Chefs Desty Brami and Maxime Frédéric. Meticulous and highly competitive, his sweet creations have earned him numerous distinctions, including the France–Québec Trophies, Meilleur Apprenti de France, Champion of France for Dessert, Best Café Dessert (Lebey Guides), and the Passion Dessert Award from the Michelin Guide.

At the age of 27, he was appointed Executive Pastry Chef at Hôtel Burgundy Paris, where he created high-end desserts combining elegance and indulgence. Since 2023, he has been working as Pastry Chef at the stunning Grand Hôtel du Cap-Ferrat.

In 2023–2024, he received the title of Pastry Chef of the Year and was also among the Passion Dessert Award recipients, confirming his growing influence in contemporary pastry. At the same time, he has been developing NEULO, his modern pastry-grocery concept, which fully reflects his universe, blending technical mastery, indulgence, and contemporary aesthetics.

Pierre-Jean is renowned for his indulgent yet low-sugar pastry style and his exceptional mastery of laminated dough. He particularly enjoys working with spices, especially vanilla, which he carefully selects according to its origin, and he creates subtle pralines to complement his creations.

For VoilaChef, he presents three signature recipes: delicious Tahiti vanilla flans, brioche filled with praline, and his divine, intensely laminated tarte Tatin.