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Au Revoir Chef Grilo Part 2: Best of Best by Chef Grilo

9 April 2022 (Sat), 12.30pm - 5pm



Already 14 persons shown interest.

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Book by  2 April 2022 to enjoy 10% early bird discount!


Founder of artisan bakery, BAO (Bakery Artisan Original), Christophe was previously at Spoon by Alain Ducasse at Intercontinental Hong Kong before he came to Singapore as executive pastry chef at the beloved now-shuttered Canelé patisserie, under Les Amis group. Christophe has worked at numerous Michelin-starred restaurants in France, United States and Asia. 


BAO incorporates highly-prized European techniques and supplies more than 8,000 exceptional  artisan breads daily to established hotels and restaurants (2-michelin-starred, Odette). Come join us to learn the most incredible pastry from remarkably talented yet humble Chef Christophe!


With heavy heart, we would like to announce that Chef Grilo will be leaving Singapore to pursue other interest. Therefore, this will be Chef Grilo’s last class with My Turn To Host. We wish him all the best in his future endeavour. Until next time Chef, …


The Ultimate Lobster Roll with Homemade Brioche Roll, Lemon Mayo, Shallot Confit

Create the most delicious lobster roll from start to finish at the comfort of your own kitchen! Tender, moist brioche roll with chunks of juicy lobster meat mixed with Homemade Lemon Mayo, Tabasco Chives Confit Shallot and Shaved Parmesan.


The Most Delicious Beef Cheek Lasagna with Homemade Pasta Dough

Create the best lasagna with Homemade Pasta Dough, Homemade Tomato Sauce with Basil, Beef Cheek Confit in Red Wine, Bechamel Sauce Parmesan and Mozzarella


Lemon Tart

Crust of sweet dough baked with Citrus Almond Cream, Lemon Curd, Vanilla Chantilly, Confit Lemon Lime and Hazelnut Praline

Suitable for Beginner/Intermediate/Advanced Levels


Maximum of 20 participants



View Chef Christophe Grilo‘s Bio Here


Chef will demonstrate all recipes and all participants will sample demo items on site. Self collection for zoom participants.





Terms and Conditions


Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

9 April 2022 (Sat), 12.30pm – 5pm