Chef Sylvain Lesur
Private Chef In London
Currently working in the Mandarin Oriental Group in London, I have several experiences in Europe and Latin America. I developed a lot of new dishes based in French recipes (from 2 Michelin stars restaurants) but with international tendencies and technics. I am specialized in sugar works, chocolate works and creative pastry dishes. I like to explain my passion to people, in order to teach them why the pastry world is so beautiful. With 10 years of experience around the world, I can say that I have some different perspective of the pastry work in general. it has to be precise and beautiful!
More about me
For me, cooking is...
an art, like a magical thing where you can create something unique
I learned to cook at...
Doigts de Jean Bart, a French Salon de the, with one of the most creative pastry Chef in the North of France.
A cooking secret...
to be patient and stubborn. We have to do a lot of tests to find the good combination, the perfect way to cook something
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