After his graduation at Le Cordon Bleu in Paris, Pierre worked in France in La Cloche Restaurant, in Dijon and in the catering service of the Charles de Gaulle International Airport of Paris, in France. At his return to Lima, he worked in the catering service of the famous company Docampo, followed for an important experience teaching and directing in very important cuisine schools and universities. Currently, he is part of Le Cordon Bleu Lima staff.