French national and Executive Pastry Chef at The Ritz-Carlton Abu Dhabi, Grand Canal, Chef Laurent Allereau’s impressive resume boasts accolades such as winning a French National Cold Food competition, being shortlisted for the Caterer Middle East Pastry Chef of the Year, being a member of the prestigious French Culinary Academy, as well as featuring in press coverage nearly every single year since 1998. He has also worked at a total of six Michelin Starred restaurants over the course of his 24 year long career.
Chef Laurent started his career in 1988 in London, as Pastry Commis at the 3 Michelin Starred restaurant “La Gavroche”, and gained experience in this position at several restaurants all over Europe. In 1993, he progressed to becoming Head Pastry Chef, a position he held at several celebrated restaurants including the “Leon de Lyon”, a 2 Michelin Starred restaurant, and “Paul Bocuse”, a 3 Michelin Starred restaurant.
1999 marked Chef Laurent’s first professional venture outside Europe, and into the Middle East, when he served as Executive Pastry Chef in Jordan, Tunisia, Qatar, and Morocco. Already fluent in French and English, he then learned Arabic.
Chef Laurent’s hobbies include drawing, painting, reading, swimming and playing squash.