Thierry Cahez Biography

Thierry joined Master Pastry Chef Christian Meyer to hone his confectionery abilities. His understanding of great pastries was strengthened over the course of two years as he made fine chocolates, candies, ice cream cakes, and bakeries in the Viennese style. At the age of just 20, he was appointed pastry chef at the renowned "The Buerehiesel," a three-star Michelin restaurant. Thierry's talent earned him positions in places like Hong Kong, Canada, and Tahiti. He chose to relocate to the USA, where he was offered employment at prestigious hotels like "The Ritz-Carlton San Francisco" and restaurants like "L'Orangerie" in Los Angeles. As the "Paradise Point Resort and Spa's" executive chef, he relocated to San Diego in 2001. Thierry began outsourcing the production of his restaurants' and function halls' pastries after being forced to lay off his entire pastry staff in September. He started Opera Patisserie in May 2002 due to San Diego's dearth of high-quality pastries.

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