Jérôme Viard has been appointed as head pastry chef at Cambridge’s Tamburlaine hotel.
He brings over a decade of experience to the 155-bedroom, four-star property, which opened in March, having been creating pastry masterpieces for 10 years, notably having worked alongside Cambridge local Master Chef Hans Schweitzer.
Having qualified with a BA in International Management in Cambridge, he took a student job washing up in a professional kitchen. He turned his attentions to cooking and took on formal training, specialising in pastry.
Paul Rhodes, deputy general manager for Tamburlaine added, “Pastry chefs are often knows as the pharmacists of the kitchen, and we are delighted to have a true ‘pharmacist’ with Jérôme’s creative ideas, precise presentation and delicious flavours.”
Viard’s favourite way to use ingredients is to bring it back down to basics and elevate two or three ingredients in different ways. “Fruit is a favourite of mine. The way I can manipulate the ingredient to create many textures and temperatures to surprise our guests is one of my favourite things about pastry,” he says.
The Tamburlaine opened in March and marked the debut UK property for the O’Callaghan Hotel Group. The group comprises four hotels in Dublin and one in Gibraltar and Maryland.
The Tamburlaine was designed by Shoreditch-based Bryan O’Sullivan Studio.