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Rochelle Adonis

Rochelle Adonis is a Canadian-Australian , , florist, and television personality renowned for her expertise in creating elegant, sustainable pastries and confections. Born April 2, 1972, in , , Adonis relocated to , , at age 10, where she developed her passion for . After training as a in , she gained international experience in the mid-1990s by working in with top professionals in design and high-end patisserie. In 2001, Adonis founded her eponymous brand, Rochelle Adonis, which emphasizes beautiful, honest food made from sustainable ingredients, blending her French-Canadian heritage with her Australian influences. She expanded the business in 2008 by opening her first salon in , , celebrated for its innovative high tea experiences featuring mismatched china, marble tables, and fresh floral elements—a signature that extended to her role as a florist. The brand later shifted focus to bespoke catering in the Southern Highlands of , though operations faced challenges during the , leading to closures. Adonis gained prominence in television as a celebrity judge on the first two seasons (2017 and 2018) of CBC's , alongside chef , where her discerning palate and Aussie accent became notable features; the series earned nominations for during her tenure. She stepped away after season two to prioritize her family and Australian-based business. Her work has been praised in publications such as Gourmet Traveller, which dubbed her the "high priestess of ," and Qantas Magazine, highlighting her as offering the "schmickest baked goods in the West." As of 2025, Adonis continues to lead her services, focusing on creating memorable, sumptuous experiences for events in and the Southern Highlands.

Early life

Upbringing in

Rochelle Adonis was born on April 2, 1972, in , , . Adonis hails from French-Canadian , with her family's deeply embedded in 's cultural traditions. She spent her early childhood in , immersed in a predominantly French-speaking environment that influenced her formative years. This upbringing in exposed her to the region's vibrant culinary and creative traditions, shaped by local family practices and broader cultural elements.

Relocation to Australia and education

In 1982, at the age of 10, Rochelle Adonis relocated with her family from , , to , , where she was raised and immersed in a new cultural environment. Her French-Canadian heritage, however, continued to influence her budding interest in pastries and baking traditions. In her late teens and early 20s, she began formal culinary studies, training specifically as a in Sydney's culinary scene, which honed her skills in and cake design before she sought further opportunities abroad.

Career

Training and international experience

Following her foundational training as a in , , Rochelle Adonis relocated to in the late to pursue specialized work in pastry arts. There, she joined an exclusive boutique, where she crafted bespoke cakes for high-profile clients, including members of the and royal families. This role honed her skills in intricate sugar work and multi-tiered designs, establishing her reputation in elite production. Adonis expanded her international experience by working in pastry kitchens across , gaining exposure to diverse techniques and traditions. A notable stint occurred at the renowned in , , where she worked in the pastry kitchen. This period in the late 1990s allowed her to refine her expertise in classical Viennese patisserie methods and collaborate with established European chefs. In 1998, Adonis returned to and assumed senior positions at prominent restaurants, including 41 Restaurant, a restaurant in , and as head at when it opened. These roles emphasized innovative fusion of her international influences with local ingredients, solidifying her professional foundation before independent ventures.

Brand founding and business development

Rochelle Adonis founded her eponymous brand in 2001 upon relocating to , , initially operating from her home kitchen to focus on custom wedding cakes and celebration pastries. This home-based venture drew on her prior international experience in high-end patisseries, enabling her to offer specialized baking services and conduct cooking classes at prominent Perth institutions. Although some secondary sources cite 2007 as the formal brand establishment, primary records confirm the 2001 inception tied to her move and early operations. By 2008, the growing demand for her confections prompted the opening of her first dedicated studio in Northbridge, Perth, which became a hub for innovative sweets and experiential dining. The studio featured eclectic décor with vintage china and crystal, enhancing the brand's reputation for artisanal quality and aesthetic appeal. Over the subsequent years, Adonis expanded her product line to include nationwide distribution of items like handcrafted nougat, solidifying the brand's position in the gourmet market. In 2013, outgrowing the Northbridge space, Adonis relocated the flagship studio to a larger heritage building at 2 St Albans Avenue in , a northern Perth suburb along the vibrant Beaufort Street strip. This move tripled the premises' size and emphasized sustainable gourmet confections, such as ethically sourced in multiple flavors, alongside signature high services featuring multi-tiered savories and sweets. The relocation marked a key milestone in , allowing for enhanced capacity and elevated customer experiences while maintaining a commitment to honest, ingredient-driven pastries.

Restaurants and catering operations

Rochelle Adonis operates a patisserie and high tea in Perth's suburb, with the location remaining active as of 2025, and bespoke catering services in , , as part of operations in the Southern Highlands. The venue, established in 2008, specializes in in-house confections such as cakes, tarts, ice creams, and nougats, alongside a signature high tea experience served in two courses—savoury followed by sweet—for approximately AU$49–55 per person. In , the operations emphasize handcrafted cakes and confections using seasonal ingredients, contributing to the brand's focus on elegant, indulgent treats. Adonis's catering services extend bespoke offerings for events, including weddings and private functions, particularly through expansion into the . This growth integrates French-Canadian pastry techniques with Australian culinary elements, creating menus that feature delicate canapés, shared meals, and high tea packages delivered or collected from . The Southern Highlands operations, including those in , cater to occasions across , prioritizing personalized experiences that blend her heritage influences. The significantly affected Adonis's operations, leading to the temporary closure of the high tea salon. Despite these challenges, the business has sustained a commitment to sustainable ingredients, sourcing fresh, honest components for its confections and catering as of 2025. This emphasis on quality and environmental responsibility underpins ongoing services in both and locations.

Media and public appearances

Television judging role

Rochelle Adonis served as a celebrity judge on the first two seasons of CBC's , which premiered in November 2017 and returned for a second season in September 2018. She shared the judging panel with French-born Canadian chef , providing expert commentary on contestants' skills during the competition's signature, technical, and showstopper challenges. Her role highlighted her extensive background, drawing from years of international training to evaluate amateur bakers' techniques and flavors. Adonis contributed to the show's educational format by offering detailed critiques and demonstrations of advanced baking methods, such as the proper piping and filling of éclairs, emphasizing precision in choux pastry construction to achieve ideal texture and presentation. These insights helped viewers and participants understand professional standards in patisserie, while her balanced feedback—praising creativity alongside constructive notes on execution—shaped the series' supportive yet rigorous tone. The program, under her and Feldeisen's judging, received nominations for several , recognizing its production quality and appeal in the lifestyle category. Adonis departed the series after the second season in 2018, opting to focus on her family and expanding business commitments in . Her exit paved the way for new judge Kyla Kennaley in season three, marking a transition in the show's panel while Adonis's tenure established a benchmark for expert judging in Canadian baking competitions.

Other media engagements

Beyond her role as a judge on , which heightened public interest in her expertise, Rochelle Adonis has engaged in various other media appearances and features. In June 2018, Adonis attended the Canadian Film Centre's Annual Garden Party in as a guest, where she was photographed among attendees celebrating the organization's 30th anniversary. Adonis has been profiled in several publications highlighting her career trajectory and insights. A 2013 feature in detailed her journey from pastry training in to establishing a successful business, portraying it as a "heartwarming tale of sweet success." In 2017, ELLE Canada published an interview with her offering behind-the-scenes glimpses into the judging process on , including tips on evaluating bakes and the challenges of on-set tastings. As of 2025, Adonis sustains an active online presence via her official website, which includes visual showcases of her catering creations and artistry, alongside platforms where she shares recipes, event highlights, and behind-the-scenes glimpses of her culinary projects.

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