From a young age, Arthur Carré dreamt of becoming a chef. It was his love of sweets combined with his young self’s “picky” palette which led him to pursue a career in pastry.
Since studying at Paris’ internationally recognised culinary school Ferrandi, the French-born chef has garnered 13 years of experience in the kitchen, from the artisanal chocolaterie Aux Colonnes in France, to Dubai’s iconic luxury Burj Al Arab hotel, where he refined his knowledge under the guidance of Executive Pastry Chef Tom Coll.
Carré moved to Australian in 2023, joining Mimi’s as sous chef. Now, Capella Sydney – the luxury five-star hotel that opened in the heart of Sydney earlier this year – has appointed him to lead their pastry section.
“As the head pastry chef at Capella Sydney, I am most looking forward to creatively experimenting with flavours and techniques to craft unique desserts,” says Carre. Being raised in France influenced his palette, and his vision is to create quality, consistent pastries with reduced sugar.
“I feel that many places [in Australia] make pastries that tend to overdo it with the sugar. In contrast, since a few years ago, we’ve been trying to use less sugar, make them ‘healthier’ without compromising on taste,” says the chef.
Carré is collaborating with Capella Executive Chef Gabriele Taddeucci to create seasonal menus and signature dishes that reflect both global trends and local ingredients. A major focus, he says, is to train his team to uphold high standards in an environment that encourages creativity, positivity, and collaboration.
Since beginning at Capella, Carré has developed a festive afternoon tea for the hotel’s daytime eatery Aperture. The three-course menu features eleven savoury and sweet house made specialties plus an option for children.
Looking forward? “I would love to transform everything at once, but it takes time. For 2025, my plan is to introduce a new vision for pastries and leverage my experience to create more refined and elaborate desserts and pastries within this incredible hotel.”
“I’m also super excited to mentor young pastry chefs and create a fun and creative space where they can unleash their passion in the kitchen. Ultimately, my goal is to enhance our guests’ dining experience through exceptional and innovative pastry offerings.”
Photography: One Cut Studios
