Corporate Pastry Chef
Born in France, surrounded by fruit trees, Eric Bertoia soon discovered that exceptional desserts could be made out of those marvelous gifts from nature.
Eric’s background and experience includes working with Jean Francois Castagne M.O.F. (Meilleur Ouvrier de France) in chocolate then several 2 and 3 star restaurants recognized by Michelin Guide: L’Auberge de Templiers in Boismorand, La Pyramide in Vienne, L’Oustau de Baumanire in Baux de Provence, Le Taillevent in Paris. Then at the Ritz in Paris as Executive Pastry Chef. Prior to Eric’s move to Paris Gourmet, he was Corporate Pastry Chef at The Dinex Group for 15 years, where he managed and opened 15 restaurants and 2 epiceries Boulud around the world (New York, Palm Beach, Miami, Las Vegas, Boston, Washington DC, Toronto, Montreal, Singapore and London).
Today, Eric is the Corporate Pastry Chef at Paris Gourmet and manages a culinary team of 4 pastry chef technicians. He has the experience and versatility to bridge classic French patisserie and the flourishing modern American pastry.
Pastry Chef Technician
Chef Frédéric Larré’s enjoyment of culinary delights goes farther back than he can remember. At age 16, right after high school, he started his career as an apprentice at Honoré Pâtissier in Paris, France. During his obligatory duty to the French Armed Forces, Larré served as pastry chef at Élysée Palace, the official residence of the President of the French Republic. Since then, nothing has brought him more pleasure than presenting his amazing creations and decadent treats at lavish events and intimate in-home gatherings.
After landing in New York City from his home in France, Larré began working in the pastry kitchen at the Payard Pâtisserie & Bistro at the age of 23. In 1998, Chef Larré joined the opening team at the renowned Bellagio in Las Vegas which lead to a 5 year stint at Le Cirque at the Bellagio. He has served as pastry chef at other outstanding Vegas properties such as Mandalay Bay’s Mix and Vdara Hotel & Spa operated by MGM Resorts International.
Working alongside world-renowned chefs like Alain Ducasse and Jean-Philippe Maury has allowed him to gain the knowledge that has made him a master craftsman of the beautiful pastries he creates. Even with his great success professionally, Larré very much enjoys cooking for family and friends.
Chef Larré’s enjoyment of life, passion for the art of French pastry, exceptional leadership skills and dedication to using only the finest ingredients makes him the perfect addition to STARR Restaurants Catering Group as Divisional Executive Pastry Chef. Chef Larré Moved to the Houston area in February of 2014 to join the compass group as Executive Pastry Chef for the ExxonMobil campus located in the woodlands. In June of 2015 Chef Larré was introduced to the French Culinary Academy, the oldest culinary academy in the world, founded in 1883.
Today, Frédéric Larré is Technical Chef Advisor for Paris Gourmet in the Central Region of the United States. His mission is to promote awareness of Paris Gourmet’s leading pastry ingredient brands: Pastry 1, Cocoa Noel, Beurremont, Amifruit, Nutley Farms and more.