Waldorf Astoria Beverly Hills has announced the appointment of Chef Mathias Boirie as the five-star property’s Executive Pastry Chef. Boirie brings over 15 years of pastry expertise and Michelin-starred restaurant experience to the world-class Beverly Hills property where he will be responsible for overseeing all pastry initiatives at the hotel’s dining outlets including the recently opened, Espelette, and The Rooftop by JG, in-suite dining, and on-site catering and events.

Boirie’s career in the pastry industry began in 2004, after completing his training in France. He received his unique experience from highly regarded, Michelin-starred chefs Mathias Dandine and Laurent Tarridec in the South of France. After working in London for a year as a pastry chef, he returned to Saint-Tropez to work at Senequier, a restaurant renowned for its pastries. In 2011, Boirie became Head Pastry Chef at La Tarte Tropézienne, a famed Saint-Tropez pastry shop known for Tropézienne pies, a dessert pastry of filled brioche named by actress Brigitte Bardot, and at Mont Blanc, a restaurant known for its chocolates and pastries.

In 2017, Chef Boirie left France to pursue his dream of working as a chef in the United States. As the Executive Pastry Chef for French Group, Le District in New York and Florida, Boirie led a talented team and expanded the restaurants’ pastry offerings. Most recently, he served as Executive Pastry Chef at Norman Love Confections, known for their artistic confectionary creations.