Raised in Marseille, newly appointed Executive Pastry Chef Alexandre Bonnefoi spoils our palettes with mouth-watering desserts at STRIP by Strega. After his four year apprenticeship at the renowned Patissier de Mazargue, Executive Pastry Chef Alexandre Bonnefoi spent a significant amount of time at Patisserie Riederer in Aix-en Provence, France where he learned from acclaimed Master Pastry Chef Philippe Segond.
Executive Pastry Chef Alexandre Bonnefoi boasts an impressive résumé, including a position as the Pastry Sous Chef at the Four Seasons resort and Provence at Terre Blanche, in Tourrettes, France. Alexandre Bonnefoi has also had the privilege of managing a talented staff of 32 renowned pastry and soufs chefs. Along with this, Bonnefoi perfectly crafted specialty desserts for upscale events, such as the Ceremony de César, often recognized as the “French Oscars.”
As one of the most highly recognized Executive Pastry Chefs, Alexandre Bonnefoi served as the Artistic Director for the desserts showcased in the remarkable cookbook, Le Cinq. During his time at George V, Bonnefoi often created menus, designed custom wedding cakes, and oversaw the creation and execution of chocolate and sugar sculptures for every holiday event.
Bonnefoi will supervise the pastry and confection production at STRIP by Strega, including any special events that will take place. His unique collection of desserts will perfectly complement the innovative dishes of Executive Chef Farouk Bazoune.