Sweet Artist Academy

Our Story

“Pastry cooks are the guardians of happiness.”
Old European saying

Born in France, Patrick followed in the footsteps of his grandfather and started his apprenticeship as a pastry cook at the age of 15. On completing his four year qualification, Patrick continued to work in France, mastering his trade by working in a variety of places.

His passion to discover the world and all of pastry’s secrets saw Patrick move to the US, where he worked as pastry chef over the next three years in fine dining restaurants in Philadelphia and Los Angeles. Patrick’s next trip took him to Japan for two years, then Korea, New Caledonia and finally Australia. In Australia, Patrick was employed by the Sheraton Hotel Group and for many years worked all over the country in his role as Executive Pastry Chef, in charge of several staff and training apprentices. His final post was the Sheraton Hotel in Perth, where he fell in love with the place and decided to settle and start his own patisserie (Sugar & Spice Patisserie in Joondalup) that he successfully ran for 16 years. He has worked in the pastry trade profession for over 41 years and he still loves every aspect of it.

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