Pastry chef

Graham MAIRS

Pastry Chef

B Fruit Collective Ambassador

Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.

Career

Having completed his training at the École Lenôtre in Paris, he was mentored by French masters such as the Meilleurs Ouvriers de France (France’s Best Craftsmen).
He has worked alongside Michelin-starred chefs, such as Paul Bocuse, Roger Vergé, and Pierre Hermé, and occupied chef positions at some of London’s most prestigious hotels, including the Browns Hotel and the 5* Bath Spa Hotel.

Techniques / Philosophy

He is the creator of C#D theory, a revolutionary philosophy for innovative culinary creations.
As a master pastry chef, he merges the Michelin savory experience with patisserie for exceptional visual and flavor creations.

Awards and recognition

With a Michelin star award at just 34 years of age, Graham Mairs has also won 54 gold medals in international culinary competitions.
He was the first restaurant chef to compete for the prestigious MCA pastry award (MOFGB) in 2013 and was a featured participant in the first season of BBC GBBO Crème de la Crème.