Interview with Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique
We believe in the talent, creativity, and resilience of our chefs and allies, which is why we develop interviews where we can present gastronomic projects that inspire our community.
This time, we've partnered with Juan Carlos Castillo and his interview show “Quién es Quién,” where renowned Ecuadorian chefs, their stories, creations, training, and inspirations will be presented each week. This week, we feature Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique.
Thanks to his conviction, passion, and sweet tooth, Cyril has been immersed in the world of pastry and chocolate making since his childhood. Passionate about this beautiful career, at the age of 16, he began his training at the Ferrandi French School of Culinary Arts in Paris. Following this experience, he sought further knowledge at some of the largest and most prestigious establishments to continue his professional development.
becomes a Pastry Chef in the House of Chocolatet, was responsible for the stall of cakes and small chocolate-flavored sweets at Fauchon, and also Chocolatier in the Ladurée, among others. In October 2002, he took over the technical direction as Executive Chef of the Pillon House in Toulouse in southwestern France.
In 2006, he was offered the opportunity to travel and teach in Ecuador. During his initial years in the country, he worked at the Culinary Arts Institute of San Francisco University of Quito (USFQ), where he served as Chef Chocolatier and Pastry Chef for the university's various pastry shops.
In September 2009, he/she/they created their own website. www.cyrilprudhomme.com, and organizes an exhibition at the Alliance Française of Quito on sweet gastronomy called “Sweet Euphoria.
In July 2011, Cyril opens the doors to the first “Cyril Boutique” in Ecuador, specializing in Chocolates, Pastries, Ice Cream, and Bakery. Cyril offers a new concept in sweet gastronomy, which stands out for its uniqueness and the presentations of its collections.
Mixing art, design, glamour, and fashion, their clients can find high-quality, fresh, more balanced, and healthy products, made with French techniques. Their concept of playing with textures and flavors has positioned Cyril Boutique as a reference in Latin America and internationally.
Chef Cyril has been appointed to the rank of “Chevalier dans l'Ordre National du Mérite Agricole” (Knight in the National Order of Agricultural Merit) by the Ministry of Agriculture and Food of the Republic of France. Additionally, he continues to serve as a professor at USFQ, and also works on various other projects such as the Ecuador Chocolate Academy, of which he is a co-founder. He has authored several books and is the Executive Chef and Creative Director of “Cyril-Boutique.”www.cyril-boutique.com).
Learn more about Chef Cyril Prud'homme and his unique creations that developed a new concept for pastry and chocolate making in Ecuador and Latin America, in the following interview: