so good.. magazine – The magazine of the haute pâtisserie

The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info

The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info

The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info

As the Executive Pastry Chef of Alain Ducasse’s restaurant, Beige, since 2015, he is always looking to bring out the natural flavors of the ingredients without compromising their quality and nature.More info

Pastry Chef of the Amansara Hotel Siam Reap since 2005, she wants to make Cambodia’s gastronomy known to the whole world through classic desserts made with local ingredients, and recipes handed down from generation to generation.More info

The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info

Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info

Executive pastry chef of the Ritz Carlton Hong Kong for 15 years, he promotes pastry made with unique Asian ingredients and techniques. More info

Frederic Moreau is a chef who likes challenges. He was born in France, has established much of his professional career in the United States and currently lives in China working for one of the most luxurious hotels in the world, The Peninsula Hotel Beijing. In this meeting that we had with him, he tells us about some of the projects that the prestigious hotel group has for its location in the Chinese capital.More info

He grew up on the outskirts of Paris and worked under the supervision of Pierre Hermé before moving to China 14 years ago. As current executive pastry chef of the luxurious Rosewood Hotel Beijing, he stands for teamwork and the use of local and seasonal products to achieve better desserts.More info