Executive Pastry Chef, Waldorf Astoria Beverly Hills
Chef Mathias Boirie
Mathias Boirie brings over two decades of pastry mastery—from the sun-drenched kitchens of the French Riviera to the forefront of luxury hospitality in the U.S. His career reflects technical precision, creative direction, and a deep commitment to building community within the world of fine pastry. Today, he stands as a true ambassador of French pâtisserie in America, elevating the dessert scene in some of the country’s most prestigious five-star establishments.
Born and raised on the Côte d’Azur, France, Chef Boirie discovered his passion at age 14 during summers spent in a Michelin-starred family restaurant—an experience that ignited his lifelong devotion to the pastry arts.
At 15, he began a formal apprenticeship in Southern France, refining his technique alongside award-winning chefs in elite establishments recognized for their culinary excellence, including properties holding one and two Michelin stars. He further developed his expertise in high-volume artisanal production at an iconic Riviera bakery famous for its signature cream-filled brioche.
A formative season in London broadened his international perspective and honed his English, after which he returned to France to contribute to the launch of a luxury boutique pâtisserie on the Mediterranean coast
In 2017, Chef Boirie relocated to the United States. His journey included roles at a renowned French-style pâtisserie in New York and one of Florida’s most acclaimed chocolate houses, where he oversaw the production of nearly 80,000 confections daily and led a team of 37 chocolatiers.
In 2023, he realized a longtime dream by stepping into the role of Executive Pastry Chef at one of Beverly Hills’ most prestigious five-star hotels, recognized internationally for its culinary and hospitality excellence. There, he directs the dessert program across all outlets—including luxury in-room dining, afternoon tea service, and two acclaimed restaurants.
His creations—ranging from jewel-like fruit tarts to modern interpretations of baba au rhum and tiramisu—reflect the precision of French technique combined with a global, ingredient-driven sensibility. While firmly rooted in the traditions of French pastry, he champions simplicity, elegance, and creativity.
He is also active in luxury event collaborations, including curated chocolate-and-wine pairings in partnership with prestigious French maisons, where his refined ganaches are matched to grands crus.
Specialties
Tropézienne, Entremets, Viennoiseries, Macarons, Croissants
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