He honed his craft and refined his skills in one of the world's pastry capitals
Originally from Sydney, Australia, Chef Richard moved to France with a dream of training under some of the world’s greatest pastry chefs.
He quickly found his way to Lyon, joining the team of World Pastry Champion Jérôme Languillier (2009), where he honed his craft and refined his skills in one of the world’s pastry capitals.
He expanded his expertise across all facets of the pastry arts
After gaining valuable experience in Lyon’s patisseries, Richard took on a teaching role at L’Ecole Nationale Supérieure de la Pâtisserie.
There, he expanded his expertise across all facets of the pastry arts, including chocolate work (from artistic pieces to chocolate bonbons), sugar art (pulled sugar, blown sugar, and pastillage), and a wide range of French pastries from confectionery to entremets.
Allergen-free baking and plant-based desserts
With a passion for teaching, Richard specialised in training international students, focusing on rigorous techniques and mastery of fundamental skills.
His teaching journey later led him to Casablanca, Morocco, where he took on the unique challenge of developing gluten-free and vegan pastries for a new bakery.
This experience opened a new chapter in his career, allowing him to explore allergen-free baking and plant-based desserts.
Sharing his knowledge and passion with aspiring chefs around the world
Now back in France, Richard dedicates his time to research, travel, and family.
In his personal laboratory, he develops innovative pastry creations, often testing them with his family.
When he’s not experimenting, he travels internationally to lead pastry masterclasses, sharing his knowledge and passion with aspiring chefs around the world.
