Joel Helot will now be leading the team within Sofitel Brisbane Central’s patisserie as he takes on a new pastry chef role.
Having worked most recently at the Gold Coast’s Palazzo Versace, Normandy-born Helot has also held the position of head pastry chef at the Gold Coast’s RACV Royal Pines Resort.
Helot says that he is passionate about creating traditional, French patisserie and regularly travels back to France for inspiration for new dishes.
In his new role, Helot will be heading up the Hotel’s iconic high tea service together with the Thyme² dessert buffet.
Helot will also be hosting the Hotel’s first ever Pastry Masterclass on 7 November where guests will be able to gain an insight into Helot’s creative processes.
