Passion for Patisserie -Matthieu Godard, Chef Partner República del Cacao

Matthieu Godard started nurturing his sweet tooth at a young age. At 10, he had already begun to sculpture cakes and whisk cream to make traditional French desserts with his mother. At the age of 18, he was awarded the Brevet d’Études Professionelles qualification in patisserie, chocolate, ice cream and confectionery after completing 2 years of apprenticeship.

Having developed his own take on traditional French cooking techniques, Godard started to experiment with ingredients from exotic countries, such as Japanese yuzu, Iranian pistachios and Tahitian vanilla in his creations. With his undeniable talent, he was quickly hired to take the position as chef de partie at the Two Michelin starred restaurant Château Cordeillan-Bages in Pauillac and was trained by Chef Thierry Marx. In 2007, at the age of 23, Godard’s impressive culinary background in France landed him his first international experience working at Sens & Bund, a French fine dining restaurant in Shanghai.

His undertaking in Shanghai did not go unnoticed, as Richard Ekkebus appointed him as the Head Pastry Chef of the renowned 2 Michelin star Amber restaurant in The Landmark Mandarin Oriental, Hong Kong, in 2009. Godard’s Hong Kong story was nothing short of love at first sight. The sophistication and undeniable excitement of the city captured him immediately. After his experience at the Landmark Hotel, he decided to take more ownership by leading the opening of the renowned French pastry shop “Dalloyau” in Hong Kong as well as a French fine dining restaurant “Epure”. The incredible quality and refinement of his work land him to appointed as executive Pastry chef for the Langham hotel, Hong Kong.

 

Godard is a firm believer in the phrase “details and a positive mind make all the difference”, so guests can expect to taste the highest quality and the unique creativity of French patisseries by this talented chef.


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