Born in 1972 in Haberfield, Chris Thé has lived in Sydney all his life. To pay his way through university Chris worked as a kitchen hand and even as he was completing degree in psychology at Sydney University he knew his path lay in cooking and worked his way up to become pastry chef at Bel Mondo, Claude’s and Quay restaurant.
After a career in commercial cookery working at Claude’s and Bel Mondo, in 2008 Christopher Thé opened his own boutique patisserie in Newtown, Sydney, which has flourished and garnered critical praise.
Chris is driven by a taste-up philosophy of food design rather than appearances and this can be tasted in every piece of deliciousness he creates.
About Black Star Pastry and Christopher The –
In 2008 Christopher Thé opened his own boutique patisserie, Black Star Pastry, in Newtown, which has flourished and garnered critical praise locally and internationally. Chris is driven by a taste-up philosophy of food design, rather than appearance, and this can be experienced in every piece of deliciousness BlackStar creates.
We work the old fashioned way, handmade with love and integrity. We strive to capture the beauty contained in nature, and bring it to you with as little tinkering as possible. We source our own produce from market so that we get only the best quality and are in tune with the seasons. We will not use flavourings, dyes or anything unnatural in our food. We want you to taste immediacy, freshness and life. BlackStar has become famous for its Strawberry Watermelon Cake – the most photographed cake of Australia (if not the world) – but regularly releases new savoury and sweet specials. Our slow-cooked Lamb Shank and Red Wine has won multiple best pie awards.