Chicago’s authentic French patisserie; a modern-day pastry shop with an emphasis on progressive flavors, authentic presentation and unparalleled quality.
Alliance Patisserie is a modern day pastry boutique rooted in French style and tradition. Here we pair European technique with an artistic eye and an unmatched flavor profile, specializing in macarons, petite gateaux, and viennoiserie. Nestled in the River North neighborhood of Chicago’s bustling downtown, we provide a sweet stopping place for neighbors and visitors alike.
CHEF PETER RIOS, OWNER AND EXECUTIVE PASTRY CHEF
Chef Peter Rios is the Owner and Executive Pastry Chef of Alliance Patisserie, which sprang from his training and work in French technique to yield modern, thoughtful and delicious pastry throughout Chicago. Chef Peter Rios also operates Alliance Bakery & Café in Wicker Park, an award-winning bakery known for their groundbreaking custom cake designs.
Chef Rios previously served as executive pastry chef at the Fairmont Hotel Chicago leading a team of ten in the pastry department. He created Asian and global inspired desserts at Aria, the hotel’s award-winning restaurant. The Aria Sushi Bar, Lobby Lounge and the Club Lounge were other outlets at the Fairmont which offered international desserts.
Prior to Fairmont Hotel, Chef Rios served as executive pastry chef at Sofitel Hotel Chicago for almost four years. He enjoyed the challenge of preparing modern French pastries for the flagship location of this French hotel company.
As executive pastry chef for the Art Institute of Chicago for six years, Chef Rios created many themed buffets and displayed his talents in matching modern and traditional pastry to art exhibits and shows for this famous museum. There, his creations met the mouths of global visitors and dignitaries.
Chef Rios has trained extensively in Europe and has participated in demonstrations in Paris, Lyon and Nice, France and most recently in Chocolate and Pastry seminars in Istanbul, Turkey. Chef Rios is a graduate of Kendall College. He has participated is multiple advanced courses at the French Pastry School Chicago since 1994 were he continues to learn and evolve in the art of Pastry.
