About

Who we are and what we represent

Who We Are

The smell of chocolates, the cracking sound of a home-made bread out of the oven, the buttery smell of a croissant… the taste, the touch, the sight…we live, breathe, speak about pastry, it has become part of our lives.

 

At Pastry Institute of St Honoré, we aim to share our passion in pastry with everyone. How pastry can be savoured on its own or how it can be paired with wine.

 

Wine pairing whether with bread or dessert is a classic combination and is more of an art than a science. What tastes good to you, may not the be the pairing for someone else. In general, a wine should compliment the prevailing taste of the food – not fight it.

Why Join Us?

Michelin & Award Winning Chefs

 

Not many schools can boast having Michelin, 5-Star and Award Winning French chefs under one roof.

Exceptional Facilities & Amenities

 

We only use top-notch equipment and first grade ingredients to ensure perfection in our products.

Small Ratio of 1:12 Students

 

We limit our classes to a maximum of 12 students for that personal attention and hands-on approach.

Learn In A Fun Environment

 

Cafe like environment surrounded by creative and passionate individuals makes learning fun.

Meet The Team

2
 

Chef Frederic Oger, Master Pastry Chef

 

  • Head Pastry Chef for 2-Michelin Chef Michael Caines, UK
  • Executive Pastry Chef for various 5-star and luxury hotels in France, UK, The Maldives and Middle East
  • Director of Pastry Arts with Academy of Pastry Arts
  • Final judge for chocolate and desserts competitions such as King of Desserts, 8TV and Malaysian representation to International competitions

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Chef Frederic Oger, the Master Pastry Chef of Pastry Institute of St Honoré, was brought up in the Loire Valley, France by his family of wine connoisseurs. Instead of making a career in the wine business, he found his passion in pastry at a very young age of 6 years old.

His passion took a more serious turn when he started his apprenticeship program with the Association of Maison des Compagnons du Tour de France, the oldest establishment in France recognized by UNESCO. With them, he worked with various well-known pastry shops, chocolatiers and bakeries around France and Belgium, setting a strong foundation in the pastry arts.

At 21 years old, he travelled to England and started exposing himself to fine dining restaurants working with Michelin starred Chefs and reaching the position of Head Pastry Chef at 24 with Michael Caines restaurant.

He then continued his travels to the Maldives and Middle East where he worked as Executive Pastry Chef in various 5-star luxury hotels and resorts such as Hilton (known as Conrad now) and opened a few hotels under the Rotana Group, the largest chain of hotels in the UAE.

Always wanting to share his experiences with a larger audience, Chef Frederic continued his career in teaching as the Director of Pastry Arts with the Academy of Pastry Arts in Malaysia for 4 years, further enhancing his skills under various MOFs (Meilleur Ouvrier de France).

This award-winning Chef finally found where he belongs, by opening his own pastry school with the aim to offer the finest pastries and education to all who seeks.

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Chef Christophe Gros, Master Baker

 

  • Master Baker for Michelin Chef Daniel Boulud, New York
  • 22 years of working experience from bread production to opening of restaurants in France, New York, Boston and Malaysia
  • Consultant for various restaurants and cafes in Malaysia

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Chef Christophe Gros, from Lyon, France, is a highly trained Master Baker with over 22 years of experience interprets his breads and Danish in a refined classic with a twist of modern ways. Coming from a family of bakers who has been in the bakery business, it only seemed natural for Chef Christophe to follow his father’s footsteps. His work has always been designed to capture a delicious range of flavours, textures and aromas. His respect towards the ancestral craft techniques in breads production is also undeniable and impeccable.

With an impressive resume under his belt that has taken him to New York, Boston and currently Kuala Lumpur, Christophe’s philosophy is to create fresh, beautifully baked artisanal breads for the bread lovers. His profound fascination of baking has taken him on this colourful journey through the major cities to work alongside high profile Michelin starred names, hence he has also enhanced his array of skills further along the way.

 

Edouard Oger, Master Sommelier

 

  • Course Coordinator with the Court of Master Sommerliers Europe
  • Master Sommerlier for 2-Michelin Chef Michael Caines, UK
  • Head of Sommeliers in various 5-star hotels as well as Hotel du Vin Group
  • Voted as “Best Sommelier 2008” by the court of Master Sommeliers
  • Winner of the “Laurent Perrier Cuvee Grand Siecle 2011 Cup”
  • Awarded the “Acorn Award” in 2012

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Edouard Oger Master Sommelier has been Restaurant & Beverage Manager at Gidleigh Park, a 2-Michelin Star establishment in England from 2008 to 2015 and was responsible for an impressive 1,300 bins (13,000 bottles) of fine wines which cover a broad range of both Old and New World. He then went to the Isle of Eriska Golf & Spa, a 5-star luxury resort in Scotland with a Michelin restaurant as Food & Beverage Manager. Edouard is now working as a Wine & Spirit Consultant for the Court of Master Sommeliers “Europe” and also for Dynamic Vines, a London based wine merchant offering only top end Biodynamic and Organic wines.
Brought up in the Loire Valley, Edouard was introduced into the art of wine making and tasting by his uncle. Since then, his passion for wine has taken him across the globe to renowned vineyards in Europe, Canada, South America, South Africa, New Zealand and Australia.

Edouard studied at catering college in the Loire Valley and then became a wine-waiter locally. In order to improve his English and wine knowledge, he then accepted a position as a Sommelier at Hayfield Manor Hotel, a five star hotel in Cork (Ireland).
Following this, he went to the UK to work for the prestigious Hotel du Vin group, where he spent 4 years as Head Sommelier. During this time, Edouard gained his Advanced Sommelier Exam and also won the annual trophy ‘Best Sommelier 2008’ for having scored the highest marks in the group.
In 2011, Edouard achieved the highest honour in the industry, becoming a Master Sommelier and was also the winner of the “Laurent Perrier Cuvée Grand Siècle 2011 Cup”. With this ultimate professional title, Edouard Oger MS is a wine expert and qualified taster, offering the highest level of proficiency and knowledge regarding wines, spirits and other alcoholic beverages. Since 1969, when the first examination was held in Vintners Hall London, around 240 candidates have earned the title Master Sommelier in the world. There are now Masters in the UK, USA, Germany, France, South America, Austria, Australia & New Zealand.
After a number of hard working and intense years in the trade, Edouard was also recognized as being one of the rising stars in the British hotel industry and was awarded of the very well regarded “Acorn Award” in 2012.

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Chef Arief Ikram, Pastry Chef

 

  • Pastry Chef for YTL Central Pastry providing services to Marriott, Ritz Carlton, Majestic etc.
  • Worked in several well-known establishments in Singapore i.e. dB Bistro Moderne, Marina Bay Sands Hotel
  • Apprentice to world renowned French Chefs Eric Guilbert and Julien Thevenot
  • Graduate from Sunrice Global Chef Academy Singapore
  • Advanced Diploma in European Culinary Management, KDU College

Chef Frederic Beillard, Pastry Chef

 

  • Pastry Chef for Yeast Kuala Lumpur
  • Pastry Chef for Restaurant Didier De Courten, Switzerland (2-Michelin)
  • Pastry Chef for La Bouitte, France (2-Michelin)

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Chef Muhamad Hafiz, Assistant Pastry Chef

 

  • Pastry Chef at Mandarin Oriental
  • Pastry Chef at YTL Centralised Pastry catering to J.W Marriott KL, The Ritz Carlton KL & Feast Village Restaurants
  • Baker at Huckleberry Food & Fare
  • Baccalauret Professional Restauration Cuisine, Taylor’s University
  • Advanced Diploma in Professional Pastry & Bakery, Academy of Pastry Arts

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Chef Jacqueline Yam, Assistant Pastry Chef

 

  • Assistant Pastry Chef for Les Deux Garcons
  • Continued education with Ecole Nationale Supérieure Pâtisserie, Yssingeaux (ENSP), France
  • Graduate in Patisserie from Academy of Pastry Arts