Graduate insight with Pierre Cardona

Pierre Cardona, a 2011 graduate of the Bachelor’s in International Culinary Arts Management, is the executive pastry chef at the prestigious Victoria Jungfrau Grand Hotel and Spa, a 5-star hotel located in Interlaken, Switzerland. His varied career in renowned establishments demonstrates his passion and constant commitment to the highest standards in gourmet patisserie.

Can you tell us about your career since leaving Institut Lyfe? 

During my Bachelor’s degree in International Culinary Arts Management, I chose to complete placements at Michelin-starred restaurants to refine my know-how in world-class establishments. I started with Guy Savoy in Paris, then went on to the Hotel du Palais, a 5-star hotel with a Michelin-starred restaurant in Biarritz.

After graduating, I joined the La Mère Brazier restaurant in Lyon, which held two Michelin stars. These experiences allowed me to cultivate and refine my passion for gourmet patisserie.

After that, my career moved on to retail patisserie, with a first role at Taffin in Lyon. After two years, I decided to join the Demoncy-Vergne House in Paris, where I expanded my technical skills in the field of chocolate. 

In 2016, I took the position of pastry chef with Olivier Stehly, a pastry chef who brilliantly and ambitiously spreads his playful, uninhibited and daring vision of patisserie. There I worked on the opening of two shops in the centre of Paris, which allowed me to develop my skills in team management, event logistics, and optimisation of production. 

Tell us about where you work and your current responsibilities as executive pastry chef.

I am currently executive pastry chef at the Victoria Jungfrau Grand Hotel & Spa in Interlaken, a five-star international establishment offering 216 rooms and suites. 

I am responsible for the entire pastry production for eight restaurants, providing refined gourmet desserts, chocolate creations, and tailor-made services for our exclusive events. I lead a team of 10 chefs and oversee each step, from conception to execution, ensuring that each creation embodies excellence and innovation. My role also consists of ensuring seamless coordination between the different teams, to ensure that our most demanding customers are completely satisfied. 

What do you think are the essential skills needed in your role? 

To excel as an executive pastry chef, several key skills are essential. First of all, discipline and attention to detail are fundamental to guarantee creations of impeccable quality that reflect the standards of our five-star establishment. Creativity is also vital, because we have to offer innovative desserts that surprise our customers. 

At the managerial level, you need to know how to lead and motivate a team while ensuring fluid coordination between different departments. Managing schedules, assigning tasks, and continuous training of team members are crucial aspects in order to maintain exceptional quality. 

Finally, mastering the financial aspects is just as important. This includes efficiently managing stock, controlling costs, and ensuring that each creation is profitable, without ever compromising on quality, which is a daily challenge.

What challenges have you encountered? 

I was faced with developing an entirely new pastry concept for the hotel, and creating quality standards that reflect the level of excellence of the establishment. This involved not only devising the creations, but also implementing strict processes to guarantee uniformity and precision for each dessert. 

Team management has also been a key challenge: training, motivating, and supervising a team of 10 people requires continuous engagement. 

Finally, the diversity of events organised (from boutique weddings to large corporate events) calls for rigorous organisation and the ability to respond quickly to specific customer requests.

What are you most proud of today? 

Obtaining the first Michelin star and the green star for the Radius restaurant was without a doubt one of the most memorable moments of my career. These awards, which recognise both culinary excellence and a commitment to sustainability, testify to the meticulous work of the entire team.

I am particularly proud to have built an efficient and close-knit team, while maintaining impeccable quality standards. Having contributed to providing unique experiences for our customers and being recognised by gastronomic critics, such as Gault & Millau, are also very satisfying for me professionally.

How has Institut Lyfe enabled you to get where you are today? 

Institut Lyfe has played a fundamental role in my career path. It provided me with a solid technical base as well as the managerial vision essential to evolve in the top-tier gastronomy sector.

The teaching provided by exceptional chefs and the values of rigour, respect for ingredients, and innovation have shaped my professional approach. The experience I gained through real-life projects and situations prepared me for the world of work and the challenges of the profession.

What are your ambitions for the future?

I want to continue to evolve in the gourmet patisserie sector, and develop unique concepts that blend modern and traditional influences. I am also working on a personal project integrating fine patisserie, music and travel, to offer customers an immersive experience.

In the long term, I want to pass on my knowledge to future pastry chefs, training and inspiring them, just as my teachers did at Institut Lyfe. My goal is to combine technique, creativity and passion to evolve the art of patisserie and share my vision with a wide audience, while helping to pass on the values that have shaped my career.

What would you say to students who want to embark on the adventure of restaurant patisserie? 

I would tell them that it is essential to remain passionate, meticulous and open to continuous learning. Working in pastry, especially at the gourmet level, requires perseverance and the ability to continually seek innovation while respecting the classic foundations. Never underestimate the importance of teamwork, and be ready to give 100% to achieve excellence. 

Institut Lyfe, a launch pad for excellence in patisserie

Pierre Cardona’s career perfectly illustrates how passion, perseverance and excellence are essential for success in the patisserie sector. Thanks to his dedication, and the experience acquired in prestigious establishments, he has reached the rank of executive pastry chef.

His testimony highlights the importance of creativity, attention to detail and teamwork, but also the key role played by Institut Lyfe in his education and development. By providing him with exceptional technical and managerial training, in an environment of excellence and guided by renowned chefs, Institut Lyfe has given him the solid foundations necessary to build a career at the pinnacle of his sector.

Find out more about the Bachelor’s degree in International Pastry Management

Executive pastry chef: a key role in the world of gastronomy

Executive pastry chefs play a fundamental role in the world of gastronomy. They are the maestros of the dessert department in any prestigious establishment. They create, test, perfect and guide their team in delivering unforgettable sweet creations. From inventory management to budget compliance and trend monitoring, they must strike the perfect balance between creativity and precision. It takes years of experience to progress to this role, but for the passionate chef, it is the ultimate accomplishment.