Brett Alan Pistorius is a South African born pastry chef with an impressive array of experience. At the age of only 28, he has already worked in two Michelin star restaurants, and numerous 5-star hotels. Pastry has always been Brett’s passion, from his first job as demi pastry chef at the award winning Cape Grace Hotel in Cape Town, right through to his founding of The Pastry King in July 2009.
Brett learned his trade at the Higgs School of Good Cooking in Cape Town, where he was trained by members of the South African Culinary Olympic Team. He went on to work at two of the world’s best 5-star hotels there, before relocating to England in 2003 in order to continue to expand his experience and repertoire.
Whilst in England Brett has worked at Hambleton Hall, Oakham and Juniper in Cheshire: both 1 Michelin Star restaurants which provided invaluable experience, and gave him great insight into how to provide a prestigious and award winning level of service. Brett has added to this knowledge with his own traits of reliability, artistry and attention to detail, to create a truly unique standard of dessert with The Pastry King.
The fact that Brett’s skills and commitment have only continued to grow is testified by his participation in the Academy of Culinary Arts Annual Awards of Excellence in Pastry. He reached the final of the competition in 2008 – a great achievement in itself – and this gave him the determination to come back and win, which he did the very next year.
Brett is a great pastry chef with unparalleled dedication, whose priority was and will always be customer satisfaction. To achieve this end he offers a bespoke service which is truly unique and always delicious!
- The Pastry King
- The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.