by Jessica WANG
Pastry chef
Pastry Chef
Jessica Wang is a talented pastry chef with international experience in some of the world’s best kitchens and pastry shops.
I’ve been using their fruit purees since the start of my career, especially at school where I also used the Les vergers Boiron documentation to make ice creams and fruit pastes. I have a superpower: when I taste something, I never forget its flavour. The first time I tried Les vergers Boiron products, I knew that their quality and taste were the best! I have great confidence in the brand, which is known all over the world for its excellent fruit solutions.
She is Taiwanese-American. Jessica Wang first trained in Paris at the prestigious Ecole Ferrandi (2015). She then continued her apprenticeship with award-winning chefs: Nina Metayer (named best pastry chef of the year by the Gault & Millau guide in 2017), the talented Nicolas Bacheyre at the restaurant and tea room “Un Dimanche à Paris” and Pierre Sang. The young chef then returned to New York to work before moving to her hometown
of Seattle to open her own place, “hédonisme”. A name that reflects the desire for pleasure that she conveys through her exquisite desserts.
Because of the health crisis that disrupted the restaurant industry, Chef Jessica took the opportunity to start her own business, allowing her to return to her hometown of Seattle. Today, she passionately shares her culinary expertise and love for refined desserts, infusing them with a personal touch inspired by her roots and global experiences.
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