Table Talk: Roger Pizey, Head of Pastry at Fortnum and Mason

Roger Pisey's Culinary Journey

Roger Pisey recalls his early culinary experiences, particularly with his grandmother, who introduced him to simple yet comforting dishes. After working on a farm, he was inspired by a neighbor to explore cooking and decided to pursue a career in the culinary arts. He wrote to several top restaurants, ultimately securing a position at Le Gavroche under Albert Roux, where he learned the foundational skills of cooking. This apprenticeship marked the beginning of a distinguished career, during which he appreciated the importance of perseverance and a strong understanding of culinary techniques.