Although I remember spending many nostalgic moments in the kitchen with my mother preparing sweets while growing up, I didn’t always aspire to be a pastry chef. I started baking as a part-time job during high school and, before long, that grew into a passion. Once I discovered the happiness you are able to bring to others through food, it was a natural decision to dedicate my future to the culinary arts.
The great thing about being a chef in the hospitality business is that the rewards continue to grow. From being a part of creating memorable dining experiences for our guests, to mentoring and working along side many individuals on several continents, the rewards are never ending.
For me, creativity is what keeps us alive and evolving. Keeping my head in the clouds and feet on the ground is how I like to approach every day.
When I look back on my past experiences, it is hard to believe how many great moments I’ve had. Being part of the opening team at The Ritz-Carlton Sanya in China and building an amazing team and developing an incredible product and service is something impossible to forget!
My advice to students? Patience, pride and dedication; the words my Culinary Arts Academy Switzerland chef instructor told me, have been the main reason for my continued success.
Hospitality has allowed me to experience so much and visit many places. I never imagined I would one day travel to Asia to work and now I have proudly called Hong Kong home for the last six years.