Interview with Laurent Bernard

Laurent & Afternoon Tea

Laurent Bernard | Whistler

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Bernard has been the pastry chef at the hotel for nearly a dozen years. Hailing from the mountains of Albertsville, France; he moved to Canada to pursue his career. His first job was in Toronto, and he soon after moved to Whistler. His father was a Pastry Chef and his dad taught him how to be a Pastry Chef as well.

Did you always want to be a pastry chef?

Yes – I started working in my family’s pastry shop at 14 years old and just fell in love with it.

Do you follow or apply a specific food design?

Always keeping up to date with current trends

Where do you get inspiration?

Different magazines, books, TV shows – food channels

The 1st Dessert:


What is in the dessert?

Crepe with banana, nutella and toasted almonds

What was your inspiration behind this dessert?

The texture and taste of the combo and it is a classic French dessert.

Is there a pastry chef or two that inspire you?

Jean Michel Perruchon – Famous Meilleur Ouvrier de France

How would you describe your style of pastries at the Fairmont Chateau Whistler ?

A mix of classic and contemporary taste and style.

The 2nd Dessert:

Black Forest Cake

Black Forest Cake

Black Forest Cake

What is in the dessert?

Bavaroise kirch, chocolate sponge, chocolate mousse, dark sweet cherries

What was your inspiration behind this dessert?

Balance of flavors between the chocolate mousse, fruit and cream.

Describe the most elaborate wedding cake you have ever made?

6 tiers, 5 feet tall, 2 different flavors, finished with cascading fondant, and fresh roses

 What was the most recent competition that you took part in?

Quattro dessert competition in Vancouver 2006

What is your favourite Pastry Shop in Canada?

Thomas Haas

What is your favourite city in the world for pastries?

Paris, France

The 3rd Dessert:

Fraisier gateau

What is in the dessert?

Vanilla Cream filling, fresh strawberries, vanilla sponge

What was your inspiration behind this dessert?

Nice refreshing summer dessert

How many people are in your pastry kitchen?


If you weren’t a pastry chef what do you think you’d be doing?

Interior decorator


Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Leave a Reply