T.Dining by Hong Kong Tatler - - Pastry Chef Of The Year -

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.

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