VIVIEN SONZOGNI, CAPRICE

At just 28-years-old, Vivien Sonzogni of Caprice had a different journey to becoming a pastry chef. Born in Dijon, Sonzogni completed a culinary degree before studying for a two-year certification in pastry, which took him through Scotland as well as Jura. When he finally arrived in Hong Kong, he didn’t take up pastry immediately—instead, he worked as sous chef, until he was appointed pastry chef nine months later. Inspired by the marvellous colours and the year-round global harvest of fruit, he takes great pride in his fine execution of seasonal delights, often with the simplest execution or sometimes paired with herbs. He has successfully captured hearts and stomachs with innovative combinations such as apple, celery and coconut; apricot with pistachio and tarragon; and parsley, vanilla cream and yoghurt. Sonzogni continues to push the envelope and defy expectations, but according to him, his favourite creation at Caprice is the tiny apple pie served after petit fours. “It is simple, but good,” laughs the chef. We respect that—after all, it is often the most simple things that

are the hardest to master.

Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong

RUNNER-UP Now The Peninsula Hong Kong’s executive pastry chef, François Delaire’s previous tenure at Macau’s Robuchon au Dôme and Rech by Alain Ducasse established his signature style of using vibrant colours and seasonal fruit in his plated creations at Gaddi’s.