Passionate about his discipline for as long as he can remember, Antony Terrone acquired his many skills working alongside the most renowned names in French pastry.
After having worked side by side with Guy Savoy, Pascal Caffet (MOF) and Angelo Musa, to name but a few, Terrone’s reputation reached a new peak when he began working at the prestigious Ritz Paris hotel. Soon after his encounter with Pastry Chef Eddie Benghanem, the latter took him under his wing at the Trianon Palace in Versailles, where he deepened his knowledge before joining The Peninsula Paris.
In June 2016, Antony Terrone will undertake the task of leading a brigade of 10 pastry chefs at The Peninsula Paris, giving him sole responsibility for the creation of sweet treats at the luxury property.
Chef Terrone has already introduced his own vision – clear, authentic and inventive. From all-time classics to the most audacious creations, what both have in common are incredible flavours, subtle textures and, more importantly, perfect harmony.
Praised for his exceptional technique, Terrone was awarded the title of Vice Champion of Plated Desserts in the “Professional” category of the French Dessert Championships in 2007.
Loyal to his values since his humble beginnings, Chef Terrone has always been keen to pass on his expertise, technique, and art. Thus in 2009 he accepted teaching positions at the Ecole Nationale Supérieur de Pâtisserie in Yssingeaux, as well as in the Centre Européen de Formation et de Promotion Professionnelle en Aprentissage in Illkirch, training chefs in-the-making in the art of creation.
Driven by a love for his art, Chef Terrone is guided by a taste for simple pleasures, with each of his sweet delicacies evoking emotions of sheer pleasure. The generosity he is famed for in his everyday life transpires in each one of his confections, earning the respect of his acclaimed peers.
His creations reflect his personality: humble, discreet and thoughtful; a subtle blend of talent and the ability to delight.
