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Stephane Bordes is not only the Executive Pastry Chef at Brunetti in Melbourne, but he also has the responsibility of taking the Brunetti business global. With a Brunetti just opened in Dubai, and one scheduled to open in Singapore (mid 2011), Stephane’s influences in the food and business are ever expanding. Stephane has been cooking macarons for over 10 years, and while starting in an apprenticeship in Provence in south-east France, is now based in Melbourne, and has now worked in a number of Melbourne establishments; including Noisette and Cacao to name a few. Currently teaching at William Anglis Institude, Stephane is dedicated to teaching his students to use natural and quality ingredients in their creations.
Stephane believes that Melbournians should eat macarons as a way of embracing international food cultures, and considers the macaron as the perfect way to end off a meal. The macaron takes on an entertaining and fashionable persona, and Stephane admits they are a very sensitive product to make.
Bringing pleasure to all who consume them, Stephane hopes that the macaron brings emotion, character and celebration to people’s lives.
