Behind the sweet creations at the InterContinental Tahiti Resort & Spa is Bernadette NOHO, a unique pastry chef.

A native of Huahine, Bernadette began her culinary journey as a dishwasher in the staff cafeteria and rose through the ranks, motivated by her curiosity, sense of initiative and a Pastry Chef who spotted and developed her talents.

With a 17-year career under her belt, she regularly takes on the challenge of coordinating the preparation of 400 pastries and mignardises. Her philosophy behind the stove: ‘There’s no point in shouting, the job isn’t done any better.

Her favorite dessert, Millefeuille with Tahaa vanilla, is a testament to her love of technique, and her passion for the treasures of Fenua. What she prefers above all is the work of creation. Inspiration can strike at any moment: a guava tree spotted on the side of the road, carambola in a friend’s garden…

She then tests our local flavors to create a Yule log or a wedding cake.

Bernadette embodies the perfect fusion of tradition and modernity, continually teaching and inspiring the younger members of her team.

A mother of three, she shares her love of Tahitian culture through dance and song.