CHEF |
ABEL VIEILLEVILLE
CLUSTER PASTRY CHEF AT ADDRESS HOTELS
Chef Abel Vieilleville, with over 30 years of experience, has built a distinguished career as a pastry chef, starting in the South of France. He trained under renowned chefs like Gérard de Tomasi and worked in prestigious Michelin-starred restaurants such as La Belle Otero and Gordon Ramsay’s Savoy Grill. Throughout his global journey, he led pastry teams in Japan, London, and Beijing, creating desserts for high-profile clients and events. Since 2013, he has played a major role in shaping the Middle East’s pastry scene and now oversees the pastry departments at multiple Address hotels in Dubai.
- What is your philosophy or motto?
Keep it simple, allow mother nature to be the true artist.
- What ingredients do you particularly enjoy working in your cuisine and why?
Chocolate, because of its versatility, flavor profile, and complex range of emotions. Its contribution to a dish through various textures and applications is unmatched. Plus, its health benefits and ability to boost mood make it a favorite.
- What is your signature dish?
I have a dessert that originally started as a simple addition to a seasonal menu but became a signature due to constant guest demand. It’s a Breton sable with orange blossom marzipan and fresh raspberries.
- What advice do you have for young chefs?
- Embrace learning, be curious, and master the basics.
- Be flexible — the kitchen can be unpredictable, and thinking on your feet will help you overcome challenges more effectively.
- Stay open to constructive criticism, be disciplined, and remain inspired.
- Be resilient and learn to handle setbacks and failures — they’re part of the journey and usually lead to growth.
- Embrace your unique path and enjoy the process.
- What is your dream?
I’d like to have something of my own, with just a couple of employees, doing things well, using organic and top-quality products. I want to ensure that everything we create has been thoughtfully crafted.
- What are your current projects and what plans do you have for the coming year?
I’m working on a new counter concept, introducing a range of sugars that I believe will forever change the relationship between pastry and sweetness.
READ MORE INTERVIEWS
