With over a decade’s experience, this French-Australian masterchef specialises in all things sweet – namely pastry cooking, confectionery and ice cream. Boutin holds a master of pastry and catering management, and a Meilleur Ouvrier de France (MOF) representing the highest qualification of his trade. His rich experience has included working under master pastry chef Guy Martin, working as the executive pastry chef for several reputable Australian hotels and more recently as a teaching chef at Le Cordon Bleu Institute in Sydney.
Hervé Boutin will be presenting an Epicurean Delights menu at Pontini
from 27 April to 1 May 2009 (except 30 April).
