Meet the Chef - Rhian Shellshear and all things chocolate

Thursday, 24 October, 2019

Rhian Shellshear is an Australian pastry chef with more than 14 years experience working in fine dining restaurants and artisanal patisseries. In September, we had the pleasure of meeting with him in Brisbane where he showcased his creativity with chocolate and patisserie. 

Rhian Shellshear Chocolate Dark Couverture Melting Derobing Tempering

Who is Rhian Shellshear?[1]

His wealth of experience spans across Australian and International establishments including Quay, Adrian Zumbo and Messina Gelato in Sydney, Upper House and Bhoga in Gothenburg, and Alinea in Chicago.

Rhian’s impressive resume doesn’t stop there. While he lived and worked in Sweden he competed in several pastry competitions. When returning to Australia in 2018 he joined the Australian Pastry Team and represented Australia in “Coupe du Monde de la Patisserie” (World Pastry Cup) in France in 2019. The team came 6th in the competition and won notary awards for the “Best Chocolate Showpiece, “Best Team Spirit” and “Best Plated Dessert.” Rhian currently lives in Brisbane and is the Executive Pastry Chef at Howard Smith Wharves.


Meet the chef: On Plaistowe

Rhian Shellshear Chocolate Dark Couverture Melting Derobing Tempering

Rhian leads Chocolate Masterclass with Nestlé Professional

On the 23rd September over 40 chefs attended from a range of different workplaces such as Novotel Brisbane, DNATA Catering, Club Beenleigh, Bribi RSL and Lord Alfred. They attended two chocolate masterclasses held by Rhian who led the class in making a decadent dessert, teaching techniques such as tempering the PLAISTOWE 70% Dark Couverture Chocolate accompanying it with PLAISTOWE flavoured gelato and local ingredients. Check out the PLAISTOWE recipe created by Rhian HERE.





Dark Chocolate Patisserie Chocolate PLAISTOWE Couverture Tempering

[Rhian Shellshear explains tempering chocolate to Peta Garner, The Wynnum Golf Club]


Novotel Brisbane Chefs at Chocolate Masterclass

It was a really fun class, we’ve learnt different types of tempering today. Using the PLAISTOWE chocolate was easy and we made a chocolate collar band around the dessert which finished it off nicely

– Jess and Ellie, Novotel Brisbane

Meet the chef: On chocolate

Let’s talk chocolate…

Dark Chocolate Patisserie Chocolate PLAISTOWE Couverture Tempering

Meet the chef: Rhian tells us his story


Rhian Shellshear Executive Pastry Chef Chocolate PLAISTOWE


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