Steve Moracchini has a great sentence of his own : « I will turn my kitchen upside down to make the best possible desserts ». A true love for fine pastry, and all that surrounds it has always been a true inspiration. This naturally leads him to sign up at the Escoffier High school in Cagnes sur Mer where he obtains his professional diploma followed by a year of specialization in restaurant desserts.
At the age of 19 Steve joins a fine pastry boutique in Antibes. “I really insisted on starting my career in a fine pastry store, which was a real pleasure”. After having worked several years in different fine pastry boutiques he joins the hotel 3.14, situated in Cannes and part of the Partouche group. During two years he will be in charge of the pastry department of this establishment. He then joins the Baoli group and becomes the pastry chef of the Baoli restaurant and the Baoli Beach, both establishments well known for their exclusive parties of the Croisette in Cannes and Le Vita in Miami, Florida. It is during this same period that Steve joins the “Cote d’Azur Pastry Chef Association”.
In January 2012, Steve Moracchini becomes the Pastry Chef of the Belles Rives Group and supervises the dessert menu of its fine dining restaurant La Passagère, the famous Belles Rives beach and the pastries of the Bistrot Terrasse, the “bistrot chic” restaurant of the Hotel Juana. The latest exclusivities that you will soon find on the Passagère’s menu : delicate desserts with coffee / mascarpone / chocolate / Amaretto , a traditional pear soufflé, granita and vanilla flavored marmalade, or a tender crispy dessert with candied chetsnuts and “Zacapa” rum. At the Bistrot Terrasse you will discover a wide variety of new pastries such as a chocolate or orange flavored rum baba, pistachio and candied raspberries desserts, salted butter caramel puff pastry, the traditional éclair Paris-Brest or 100% chocolate, lemon tart… True delicacies that you can enjoy at our restaurant or take home!
In October 2015, Steve Moracchini was awarded the title of "Best Pastry Chef" at the Gault & Millau awards 2016. This hard earned distinction has lifted him to the ranks of top chefs in France.