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Niel Piferoen

Pastry Chef

Niel’s first introduction to the culinary world came at a young age while working with his parents at their Michelin-starred restaurant in Belgium. He moved with his family when his father, Geert, was named Executive Chef of The Belgium Embassy in Germany and later to the embassy in Washington, D.C.  Niel’s formal education however came from the prestigious culinary school, Ter Groene Poorte in Brugge where he graduated with degrees in business, bread, pastry & confectionery. 

Prior to joining 1789 Restaurant, Piferoen spent five years as executive pastry chef of the expansive Grand Hyatt Washington, overseeing the bread and desserts for two restaurants, multiple meeting spaces, and banquet rooms, as well as the four-star hotel guest rooms.

Niel’s previous experience also includes Executive Pastry Chef at The Willard Hotel, and the now-closed popular restaurants Citronelle and Red Sage. He was part of the opening team of Cathal Armstrong’s Restaurant Eve and later became owner/operator of the charming Locolat Café for six years in the Adams Morgan neighborhood of Washington, D.C.