About Rochelle

Born and raised in French-speaking Canada, Rochelle moved to Sydney as a 10 year old, later training as a pastry chef before moving to London in the mid 1990s to work. Her time there was spent working in an exclusive wedding cake boutique making cakes for both the British and Saudi royal families, before an invitation arrived to work in the pastry kitchen of the world famous Hotel Sacher in Vienna.  Upon her return in 1998, Rochelle focused on restaurant work to hone her experience, landing the role of pastry sous chef at Sydney’s 41 with Dietmar Sawyere, before moving to Moran’s as head pastry chef, the early Potts Point eatery of Matt Moran. Rochelle flourished working at this unique establishment that was one part fine dining and one part cult cafe, as she had the freedom to create fine plated desserts as well as gorgeous cakes, tarts and ice creams.
It was the perfect stepping stone to working with Matt as head pastry chef when he opened his celebrated Circular Quay restaurant, Aria.  In 2001 Rochelle moved west to Perth to start a family, whilst starting to build her own business producing wedding cakes and conducting cooking classes. Within a short space of time, Rochelle’s referral-based, by-appointment only business expanded to such an extent that in September 2008, she decided to open her first studio in Northbridge, Perth, where she continued to create exquisite celebration cakes, handmade confections and sublime ice creams.In addition, her unique take on ‘High Tea’ has now become synonymous with her name in Perth, together with the cakes and confections she supplies to over 50 of WA’s premier restaurants, cafes and fine retail food outlets.
Due to the very generous word-of-mouth of the people of Perth, the business eventually outgrew the tiny Brisbane Street studio. July 2013 saw her re-locate the business to a new ‘home sweet home’ along one of Perth’s most happening strips. A 100 year old house on the corner of St Alban’s Avenue and Beaufort Street in Highgate proved to be the perfect space for Rochelle and her team to continue to grow from. Boasting a large dining room, retail gallery, private dining room (for up to 16), a dedicated demonstration kitchen for cooking classes, a wedding consultation space and an alfresco area, the Rochelle Adonis brand is growing up. The brand is a reflection of her Quebecois heritage and is elegant, contemporary and personal, just like her. As a well respected food industry identity, Rochelle Adonis has attracted the attention of local and national food media with editorial pieces in Australian Gourmet Traveller, Vogue Entertaining + Travel, Australian House and Garden, Qantas in-flight Magazine, Box Magazine, Spice Magazine, as well as a guest appearance on Poh’s Kitchen in 2011 and a Channel 9 Christmas in WA special in 2013.