Other
Mathias Boirie
Pastry chef
- Discipline
- Other
i. Biography
Executive pastry work at Waldorf Astoria Beverly Hills sits on a base of pastry and chocolates, with Mathias Boirie bringing a sensibility informed by Corsican beginnings and shaped in demanding kitchens. In this trade, sweetness is a question of structure, timing, texture, and presentation; his work reads in those terms. Across France, London, New York, Florida, and Beverly Hills, Boirie has built range without letting precision drift from the center.
The Path
France (2004) marks the start of Mathias Boirie’s professional training, after which the pace settled into serious pastry kitchens. From 2004, he worked as pastry chef at Michelin-starred restaurants / chefs Mathias Dandine and Laurent Tarridec in South of France, where pastry had to earn its place through discipline, balance, and restraint. He then continued on as pastry chef at Unknown venue in London, before moving to Saint-Tropez and taking on the pastry chef role at Senequier in Saint-Tropez. Responsibility increased in 2011, when he became Head Pastry Chef at La Tarte Tropézienne in Saint-Tropez (from 2011), and also pastry chef at Mont Blanc in Saint-Tropez (from 2011). Those appointments point to more than production: they reflect oversight, consistency, and the ability to maintain house style at scale. In 2017, he moved to Executive Pastry Chef at French Group, Le District in New York and Florida (from 2017), extending his experience into a wider operation. From 2020, he served as Executive Pastry Chef at Norman Love Confections in Fort Myers, Florida, before taking his current role as Executive Pastry Chef at Waldorf Astoria Beverly Hills.
The Work Today
At Waldorf Astoria Beverly Hills in Beverly Hills, California, United States, Mathias Boirie applies long experience in pastry to a position that demands both leadership and technical control. His work centers on pastry and chocolates, disciplines built on exact temperature, patience, and consistency. Kitchen management and exceptional customer service sit alongside the craft itself, shaping a service standard that has to hold in both back-of-house execution and finished presentation. He also founded Pastry Chef Table, a platform that extends his practice beyond the hotel kitchen. In his own words, “My expertise in sweet craftsmanship and my commitment to innovation and excellence have allowed me to contribute to the success of our team.” Before arriving in Beverly Hills, he served as Executive Pastry Chef at Le District in New York and Florida, then as Executive Pastry Chef at Norman Love Confections in Fort Myers, Florida. Each step added responsibility and geography to a career built through pastry operations of increasing scale.
In Their Words “I am motivated by the desire to exceed guest expectations, enrich our establishment’s reputation, and bring a diverse perspective and rich experience to our collective.” “I am currently Executive Pastry Chef at the Waldorf Astoria Beverly Hills, where I implement my kitchen management and exceptional customer service.”
Acclaim
No major awards were listed.
Profile updated July 2026
FAQ
Asked of Mathias
What is Mathias Boirie's current role?
As of 2026, Mathias Boirie is Executive Pastry Chef.
Where did Mathias Boirie train or study?
Mathias Boirie trained at France.
What is Mathias Boirie known for?
Pastry and chocolates.
