Renowned for his refined technique and unmistakable love for pistachio, Chef Benoît Detreige has carved a distinguished path in the world of pastry. With nearly two decades of experience across luxury hotels, acclaimed restaurants, and private members’ clubs, Chef Benoît brings a blend of global expertise and French finesse to every creation. In this conversation, he reflects on his journey, his philosophy, and the passion that keeps him inspired every day.
Tell us a bit about your background and how your career began?
I started my career about 18 years ago. I’m originally from France, from a town called Annecy. Over the years, I’ve traveled quite a bit—New York, London—and now I find myself here in Dubai.
What kinds of places have you worked in along the way?
I’ve worked across hotels, restaurants, and private members’ clubs. Each experience added something different to my craft. At the moment, I’m the Corporate Pastry Chef for Ricasse and Paris Society International in Dubai.
What’s your favorite ingredient to work with?
I’m really a big fan of pistachio, as many people know. I feel very lucky to be in this region because we have access to what I think might be some of the best pistachios in the world.
What’s your dream in life?
Honestly, I really like my life at the moment. It’s difficult for me to imagine something else. It all depends on the time and place you’re in, and right now I’m very happy.
What advice would you give to young pastry chefs or anyone entering the culinary world?
Work hard and enjoy what you’re doing. And be patient, without patience, you can’t work hard. I think both are very important.
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