Posts ByFrom Chef to Chef by Santiago Corral
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”
May 17, 2019 | Santiago Corral
An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.More info
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”
April 12, 2019 | Santiago Corral
The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.More info
Lisa Vega: “Making desserts with chocolates is like going to the farmers market”
February 19, 2019 | Santiago Corral
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info
Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”
January 11, 2019 | Santiago Corral
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
Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”
December 13, 2018 | Santiago Corral
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info
Pascal Cialdella: “my pastries don’t look too complicated, but come with an element of surprise”
November 15, 2018 | Santiago Corral
The Executive Pastry chef of The Peninsula Tokyo likes to work with local seasonal ingredients to create his luxury artisanal creations.More info
Sylvain Constans: “I try to express what is essential of the ingredients”
October 5, 2018 | Santiago Corral
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
Van Vandy: “Cambodian cuisine is going to blow up soon”
September 5, 2018 | Santiago Corral
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
Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”
August 10, 2018 | Santiago Corral
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
Michael Pretet: “Produce is the base of a good dessert”
July 20, 2018 | Santiago Corral
Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info
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