I have a deep passion for my craft. My aim is to constantly improve myself and my skills.
At this stage of my career I am very well rounded in all aspects of pastry, bakery and chocolate making.
I have 20 years of experience as a pastry chef and more recently in R&D for fine patisserie but also big brands like Starbucks or other coffee chains.
I have developed a reputation as someone who can provide answers to a very broad spectrum of challenges and requests.
Whether it is about improving an existing recipe, finding new ideas or giving a vision for future development and growth for my company.
R&D Pastry Chef with 20 years of experience
Great leadership
Deep knowledge of food safety and hygiene
Creative
Very experienced in product development and implementation
Great understanding of food trends
International experience
Sound financial knowledge
Professional experience ranging from michelin star restaurants, pastry shops, bakeries, 5* Hotels, Chocolate shops, catering, retail and industrial production.
R&D Pastry chef
Divan Turizm, Istanbul. Turkey
2018 to present
14 hotels/19 restaurants/20 pastry shops
I am responsible for the development of all new pastry products across the whole group and also working for outside companies like Starbucks, Cafe Nero, local coffee chains etc...
Executive pastry chef
The Savoy London
2012-2018
Here I have led a team of 30 pastry chef during 6 years.
Producing pastries for afternoon tea, 2 restaurants, IRD, 2 pastry shops, 2 bars and banqueting.
Everything was made in house to a very high standard.
Executive pastry Chef
DB Bistro moderne Singapore
2010-2012
Restaurant opening for world famous chef Daniel Boulud.
Leading a team of 5.
Producing everything in house
I spend a lot of time trying to learn new things.
Currently in my craft I am gaining more knowledge in nutrition and also have a strong interest in all kind of dietary recipe development for vegan, gluten free, dairy free etc...
I also have a big passion for music and learning to play the guitar.
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