Grolet is one of the finest pastry chefs in Paris. He took up the wooden spoon at 12, working in the kitchens of his grandparents' hotel in Andrézieux-Bouthéon in the Loire. At 13, he became a kitchen apprentice. By 14, he had specialised in patisserie.
After collecting a clutch of awards – including the National Trophy for Sugar Art – he went to work at Fauchon, training its chefs around the world. Since 2011, he has headed up the pastry kitchens at Le Meurice in Paris, working under Alain Ducasse. He is famed for reinventing classic French desserts.