Pierre Hermé is a French pastry chef most famous for his unique flavor combinations, earning him the nickname, “The Picasso of Pastry”. Hermé began his career at the age of 14 as an apprentice to the famous Parisian patissier, Gaston Lenôtre. Ten years later he was hired to be the head pastry chef at the artisanal food merchant Fauchon. After a successful eleven-year career at Fauchon, Hermé left to develop his own brand of pastry and boutique bakeries. His first shop, Pierre Hermé Paris, ironically opened in Tokyo due to a non-compete clause in his prior contract. A few years later he was able to open his first shop in Paris. Hermé was the youngest chef in France to win the title, “Pastry Chef of the Year”. He has written a number of books including Pierre Hermé Pastries, Pierre Herme Macaron: The Ultimate Recipes from the Master Patissier, and Chocolate Desserts.