You are currently viewing the website in desktop version.


Meet the Chef

Peninsula Beijing Pastry Chef
Chef Frederic Moreau
The Peninsula Beijing is pleased to announce the appointment of the award-winning Frederic Moreau as the hotel’s new Executive Pastry Chef. Born in 1976 in France, Chef Moreau counts more than 21 years of experience working in fine restaurants and international hotels in France, Africa, Belgium, Japan and several cities in the United States. He joins The Peninsula Beijing from the St. Regis Resort Monarch Beach, California.

Chef Moreau has also competed in several prestigious culinary tournaments, including winning the 2001 Entremet Degustation title at the Serbotel de Nantes, France. He also earned a bronze medal with the US team at the 2009 World Pastry Championships in Tokyo, and won individual bronze medals at the 2003 American Culinary Federation Plated Dessert competition in Florida, and the 2001 French Sugar Sculpture tournament in Arpajon, France.

Throughout his travels, Chef Moreau has carefully considered the taste preferences of his guests, and seeks to create mouthwatering pastries and desserts that tease every taste bud. His favourite ingredients are raspberry, hazelnut, passion fruit and pistachio, but he enjoys incorporating fresh local produce, such as peanuts in the United States and green tea in Japan, into his confectionary artworks.

Chef Moreau believes that “straight to the point” best describes his culinary style. “If the main ingredient is mango, then I want diners to enjoy a dessert where the primary flavour is mango, and it is important to prepare desserts that respect the true taste of seasonal produce.” says Chef Moreau.

After completing pastry school in Paris, Chef Moreau began his career as Chef de Partie at Marius et Jeanette in Paris. He moved to Brussels to expand his culinary education under the tutelage of celebrated pastry chef Marc Debailleul. In 2002, he moved to The Ritz-Carlton in Naples, Florida, and later to the St. Regis Resort in Monarch Beach, California. In 2007, he relocated to upscale Occitanial pastry shop in Tokyo. After returning to the United States in 2009, he managed the pastry kitchen at NoMi at the Park Hyatt Hotel, Chicago, which earned its first Michelin Star in 2010. In 2011, he became Chairman of the Notter School of Pastry Arts and European Baking, working with former pastry world champion, Ewald Notter. In 2012, Chef Moreau became Executive Pastry Chef at St. Regis Monarch Beach Resort.

In his spare time, Chef Moreau likes to escape the kitchen and head for the hills. A keen mountain cyclist, he rides more than 100km per week to keep in prime shape, and has competed in races in France. Although crafting delicious new desserts is always at the forefront of his mind, Chef Moreau, can often be found fixing bikes in his garage as a way of relaxing and unwinding.