Charles Bernard

Charles Bernard is an experienced pastry chef with a diverse background in the hospitality industry. Currently serving as Sous Chef Patissier at Hôtel Le Negresco since June 2016, Charles has developed expertise in high-end pastry preparation and menu design. Previous roles include Head Pastry Chef at Millbrook Resort, where responsibilities involved writing menus and daily dessert production, and Sous Chef Pastry at Four Seasons Hotels and Resorts. Additional experience includes pastry chef positions at Alison Price & Company Ltd, Saffire Freycinet, and Ganache Chocolate. Charles Bernard completed education at Le Castel Dijon, further enhancing skills in the culinary arts.