This blog is where I share my passion with others, just like in my several published books, at the occasion of dessert classes or baking outings in the country side. I also happen to write a regular column in the popular WOM guide and on the famed Asia Tatler.
I grew up in the Rhône Valley, south of Switzerland, in a family where I learned everything about food. It gave me a natural attraction for quality food. To me, ingredients are everything. Indeed, creating, inventing and cooking is an art and a science, but quality ingredients are passionate craftsman’s work, knowledge and passion. I have as much respect for the miller as I have for the baker.
I have spent the last 8 years of my life baking at the Four Seasons Hotel in Hong Kong, where we had 2 restaurants with 3 Michelin Stars – today, I am the co-founder of Bread Elements, an artisan bakery with a simple goal: bringing quality bread on Hong Kong’s dining table!
I was awarded Tatler Best Pastry Chef 2013 for Hong Kong and Macau and several of my books won multiple awards.
Thanks for visiting!
The little footprint no one reads: This blog is personal and is in no way related to my employer – thoughts and opinions are my own. Please also note that this blog is not a recipe blog, but rather a “everything” blog – and that is why I write recipe books actually… Please see the copyright page regarding text and photos. Thanks!