Executive Head of Pastry

Fortnum & Mason

Roger Pizey is a highly experienced and creative chef who has an outstanding record working as one of the top chefs in the exclusive restaurants of London during the last thirty-five years.

Following two years training with Albert Roux at Le Gavroche, Roger joined Marco Pierre White, the original enfant terrible of British cuisine, as his Chef Patissiere for Harvey's Restaurant. During an extraordinary time in British cuisine, a time when Marco became the first British chef to be awarded 3 Michelin stars, Roger was creating the desserts for Marco's restaurants. His ground breaking desserts became an integral part of the shifting perception in English cooking with his Tarte Tatin winning the Egon Ronay Dessert of the Year in 1992.

Over the next ten years Roger expanded his skills in some of the finest restaurants in London. Following a period as Head Chef of The Criterion Restaurant Roger returned to his original passion and set up the bakery for Peyton &  Byrne. With his classic selection of pastry offerings, both sweet and savoury, he reignited the British passion for traditional pastry treats. Roger then returned to work as Head Chef of Marco's, Stamford Bridge where he went on to became Executive Head Chef and remained for a further eight years. In 2017 Roger moved to the renowned Bluebird Restaurant on Chelsea's King's Road as Executive Head of Pastry and Baking before starting his current role in 2019 as Executive Head of Pastry for the world famous upmarket department store Fortnum & Mason.

In 2022 Roger was honoured to be one of the judges for the late Queen Elizabeth II’s Platinum Pudding Competition and consequently featured in the television documentary The Jubilee Pudding: 70 Years in the Baking. Roger has also appeared in Hell's Kitchen alongside Marco Pierre White, Willie's Chocolate Factory, the expert teaching a Masterclass on Masterchef Ireland and as a judge on the American reality competition show Top Chef.

In recent years Roger has also acted as a consultant for Oliver James Foods, one of Europe’s leading food manufacturers of Sous Vide products and high quality pastry products for the food service and retail markets developing a range of desserts, as well as returning as a consultant to Peyton & Byrne. He also developed a range of ice creams that used almond and goats milk for a City restaurant.

Roger had his first highly acclaimed baking book Small Cakes published in 2008 and his second, World's Best Cakes a fabulous collection of 250 globally inspired classic bakes from Raspberry Genoise to Chocolate Kugelhopf, was published in 2013.

Roger is proud to be a Fellow of the Royal Academy of Culinary Arts and a member of the Craft Guild of Chefs.