Rhian Shellshear is an Australian pastry chef with more than 14 years experience within fine dining restaurants and artisan patisseries.
He has gained substantial experience from Australian and international brands such as Quay, Adriano Zumbo and Messina Gelato in Sydney, Upper House and Bhoga in Gothenburg, and Alinea in Chicago.
While living and working in Sweden, he started to compete in pastry competitions, both with a team and individually. After returning to Sydney in 2018 he joined the Australian Pastry Team and represented Australia in "Coupe du Monde de la Patisserie" (Pastry World Cup) in France, Lyon at the start of 2019. The Australian Team came 6th and won awards for the "Best Chocolate Showpiece", "Best Team Spirit" and "Best Plated Dessert", which are the best results ever for an Australian team in this competition.
Rhian is now back in Brisbane and is available for consultations regarding pastry, chocolate and ice work. Ensure to follow Rhian on social media to receive the latest updates about his upcoming work and projects in Australia.