High St Bray
Fascinated by the precision and accuracy required in the artistry of pastry work, James Petrie has followed a career path that began over a decade ago encompassing a broad spectrum of influences and styles from the UK to the US. James started over 9 years ago as Pastry Chef of the award winning Fat Duck restaurant in Bray Berkshire, where he now holds the title as Head of the Creative Development. James works side by side with Heston Blumenthal researching and creating dishes that have received global critical acclaim.
Originally from a small highland village near Fort William, James began his formative career in Scotland in the hotels of Edinburgh and Kinnaird Estate in Perthshire. He then moved south to Michelin starred Hambleton Hall before leaving the UK for Virginia, Usa, to work at the Inn at Little Washington. On his return in 2001 James began working at the then 2 Michelin starred Fat Duck and has subsequently worked with food historians, scent and flavour experts and fellow patissiers from all over the world. Since then the restaurant has achieved a third Michelin star and global recognition including The Best Restaurant in The World voted for by over 600 chefs and food critics worldwide.
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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Hideko Kawa, head pastry-chef at Heston Blumenthal’s Fat Duck, offers the audience a tasting of Botrytis cinerea, a dessert that reproduces a grape bunch. The three days in the Auditorium hall ended with the pastry-chefs of 5 restaurants, from France, Italy, United Kingdom and Spain: a total of 14 Michelin stars (photo by Alessandro Castiglioni)