Pastry Chef Pierre Hermé of Pierre Hermé Paris - Biography

Paris, France

September 2017

Heir to four generations of Alsatian baking and pastry tradition, Pierre Hermé didn’t just carry on the family trade, he rocketed it into the stratosphere. Starting his career at 14 as an apprentice to Gaston Lenôtre, Hermé went on to become a pastry chef in his own right by the age of 20, rapidly ascending into the realm of haute patisserie.

It wasn’t long before Hermé went from the patissier at high-end Parisian mega-market Fauchon to empire-building on his own. In 1996, he founded Pierre Hermé Paris with business partner Charles Znaty, and the duo began putting the Hermé imprint on farther reaches of the globe. Their inaugural boutique, Maison Pierre Hermé Paris, debuted in Tokyo in 1998, followed by his first storefront in Paris three years later, where his now iconic pastry shop sets the standard for rediscovered creations, technical perfection, and modern flavor profiles. In 2008, they opened the first Macarons and Chocolate boutique on rue Cambon, dedicated to offering macarons, chocolates, cakes, ice cream, and confectionary gifts.

With 45 storefronts in 11 countries, Hermé continues to evolve and innovate around the world. In 2016, the “Picasso of Patisserie” was named “The World’s Best Pastry Chef” by San Pellegrino’s “50 Best” organization, and Vanity Fair counted him the fourth most influential French person in the world.