Pierrick Boyer height - How tall is Pierrick Boyer?

Boyer supports various charity projects. He is an ambassador of RSPCA Victoria. He was featured in the inaugural Asia In South Australia 2015 Charity Dinner and Sakai in Ginza Miyako Charity Dinner.

In 2010-2011, Boyer's creation, the Peanut Chocolate Mousse and Raspberry Jam Crunchy Gateau won the Best Cake. In 2017, he was awarded the Gault & Millau Pastry Chef of the Year award.

He has experience of over 27 years in hospitality and dining. He has worked alongside some of the world renowned chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux. In 1997, Pierrick was headhunted from a French patisserie in Palm Springs to establish the business, manage and deliver the most dessert creations for the market. Boyer joined the Ritz Carlton in Boston, in 2002 as second in charge of the Pastry Department. Before joining the RACV City Club in Melbourne, Boyer worked for 14 months at the Plaza Athenee in Paris as Sous Pastry Chef, under Christophe Michalak. His latest appearance was at the Cake Bake & Sweets Show 2015 in Sydney and Melbourne. Pierrick appeared at Regional Tastes Festival at Eynesbury in 2016.

Boyer has received many awards and recognition through his career. In 1996, Pierrick won the honorary award for the most creative sugar work in well renowned South Western Regional Pastry Chef competition. In 2002, he was awarded by the Palm Springs' Les Dames Escofier for the most original dessert, chocolate and passion cake, it was the first hit of his renowned Brownie Passion Chocolate Gateau, since then, he has improved the recipe and has been voted by The Foodies Guide in Melbourne as amazing from 2007 to 2009. In 2006, Boyer was awarded 2 Gold and 1 Silver medal at the Fine Food Show in Melbourne and 1 Gold medal at the Perth Food Show.

Pierrick Boyer (born 22 July 1974 in Valognes) is a French pastry chef. He moved to Australia in 2003 and was appointed Pastry Chef at RACV new landmark headquarters, the RACV City Club at 501 Bourke St in Melbourne in August 2004. This subsequently led to the opening of Le Petit Gateau Patisserie in July 2007 and a decade later, he left this high achievement position and successfully opened his first self-titled eatery in May 2018 at 31 Izett Street in Prahran, Victoria.