
Pastry Blog & News
Sylvain Constans: “I try to express what is essential of the ingredients”
October 5, 2018 | Santiago CorralAs 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 CorralPastry 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 CorralThe 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 CorralPerseverance 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 CorralExecutive 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 CorralFrederic 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 CorralHe 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