Pastry Blog & News
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
Richard Long: “Pastry allows me to marry many elements, resulting in guests’ enjoyment”
June 18, 2018 | Santiago Corral
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: “We are working on creating the largest pastry boutique of all the Peninsula Hotels”
May 28, 2018 | Santiago Corral
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
Florian Couteau: “In Beijing, people don’t care how much food costs as long as they get the quality they pay for”
May 16, 2018 | Santiago Corral
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
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