Portrait of the new Pastry Chef at the Woods
Maxime Perreau
New pastry chef at the InterContinental Genève
At just 30 years old, Maxime Perreau is the new pastry chef at Woods, our restaurant focused on tomorrow’s light, balanced and local gastronomy.
With 17 years of experience, the new young chef is used to nice Maisons: Le Bristol in Paris, the Pavillon Ledoyen, La Maison du Chocolat. He has been mainly trained by Gilles Marchal, one of the best pastry chefs in the world and best chocolatier of France.
His new desserts are currently on the menu of our restaurant. For his creations, the chef highlights flavors and seasonal fruits and taste.
We expect many of you to come and taste new flavors and hope that you will like them as much as we do!
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