Roger Pizey, Chef
Chef Roger Pizey shares his London loves and loathes with Robert Elms.
Roger Pizey is a celebrated chef, baker and pâtissier. Originally from Manchester, he has been working in some of London’s most highly-regarded restaurants for the past 35 years.
After starting his career with Albert Roux at Le Gavroche, Roger joined Marco Pierre White, as his Chef Pâtissier for Harvey's Restaurant. His storied career has included a stint as the head Chef of The Criterion Restaurant, and he set up the bakery for high street favourite Peyton & Byrne.
Since 2019 he’s been the Executive Head of Pastry for Fortnum & Mason. He is now one of the most influential pâtissiers in the UK.
Roger Pizey reveals his favourite haunts, memories, pet hates and everything in between with Robert Elms.