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

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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

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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.

Chef Paul Gardin, Executive Pastry Chef

 

  • Executive Pastry Chef for Hilton Kuala Lumpur
  • Executive Pastry Chef for Lenotre Bahrain
  • Pastry Chef for several Michelin Star Restaurants in France

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Frenchhman, Chef Paul Gardin, grew up in Normandy France, the center of food culture where He started his career at the tender age of fourteen. The talented French pâtissier’s interests in food began at a very young age when he followed his father to visit pastry shops every weekend and cooking for family and friends at home on weekends.
At 15, Chef Paul had his first apprenticeship at Restaurant Le Braisiére in Paris and then Hotel Les Hetres, both Michelin Star establishments. Then, he joined Restaurant Le Meurice Palace, the Best French Restaurant in 2007 run by 3 Michelin Star chef Yannick Alléno. The following year, Paul moved on to become Chef de Partie in Hotel Les Hetres, also a Michelin Star restaurant.

Chef Paul’s passion and expertise spans from pastry to bakery to ice cream and chocolate. His illustrious background was brought on with training on haute pâtisserie under French pastry chef Pierre Hermé, or dubbed the Picasso of Pastry. Master of modern day confectionery arts and bestowed the title “One of the Finest Confectionery Chefs of the World”, Chef Ewald Notter, adds on to the list of world renown mentors that Chef Paul have had the privilege to be trained under. He was also under the tutelage of accomplished pastry chef, Eric Perez. Greatly inspired by Eric, Chef Paul expanded and honed his skills as a chocolatier – not surprising as the French have always had a love affair with chocolate.

Opportunities to work overseas brought him all over the world, working with more Michelin Star restaurants and rising the ranks in the world of patisserie. He was made the Executive Pastry Chef of Lenôtre and was managing Plaza Food (gourmet retail shop) in Bahrain where he supervised the culinary activities of 120 people from May 2012 before he joined Diamond Hotel Philippines, a five star luxury hotel in Manila, as Executive Pastry Chef, overseeing all its 3 pastry shops, all F&B and banquet pastry needs. He then moved to the pastry team at award winning and flagship hotel, Hilton Kuala Lumpur, overseeing 10 outlets and supervising a team of 30 chefs. In year 2016, he decided it was time to start the great adventure of entrepreneurship with his first company “Sweet French Life” Spending more time as consultant, his main drive is to transmit his knowledge also taking the time to create, develop new concepts and special events.

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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.

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Edouard Oger, Master Sommelier

 

  • 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

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Tanya Saw, Pastry Chef

 

  • Pastry Chef at several fine dining restaurants in Australia
  • Won various awards in both dessert and hot kitchen in Australia
  • Completed Advanced Pastry Studies at the prestigious Yssingeaux, France.

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Tanya has numerous years of working in hospitality and various casual fine dining restaurants in Australia, focusing on pastry. At 21, she found a casual job as a kitchen hand, whilst studying Finance & Accounting in Brisbane, Australia. Little did she know that this job would take her down on another path. She began to impress those around her with her brimming excitement and endless curiosity for the art of pastry. Benny Loh, an Award winning Olympic chef, who was the Executive Chef of Blue Frog Wine & Dine, noticed her burgeoning interest and invited her to be his apprentice. Without any formal culinary training, she quickly learned and immersed herself on the job before moving up the ranks to become his Pastry Chef. Under his tutelage, she has won several awards in both pastry and culinary at Salon Culinaire competitions in Australia. Tanya hasn’t looked back since discovering her natural affinity for pastries and desserts.

With a desire to expand her knowledge, Tanya eventually enrolled in the Culinary Arts and Patisserie in Australia for 2 years and continued her journey with the prestigious Ecole Nationale Superieure de Patisserie (ENSP) in Yssingeaux, France to attend an Advanced Pastry course in the Art of Patisserie. With ENSP, she was exposed to learning from highly skilled French pastry chefs who won the French Pastry Championships as well as those who hold the title of Meilleur Ouvrier de France (MOF).

As a Pastry Chef at Pastry Institute of St. Honore, she believes in the importance of cultivating positive work ethics and passion in her students. Tanya is eager to share her love of food and community in all of her classes.

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Chef Siow Hui Lin, Assistant Pastry Chef

 

  • Graduate of Butter & Olive Academy and Taiwan Hsing Wu College
  • Assistant Pastry Chef for Freemori, Levain Boulangerie and Olive & Butter
  • Takes care of all made to order items