Professional Experience
Feb 2021 – Ongoing
PASTRY CHEF FÄRNA HERRGÅRD & SPA, Färna, SWE
- Responsible for managing the baking and pastry section, including co-workers, production, planning, development and implementation of new items, etc, for the hotel. This covers all breads, breakfast, fika, afternoon tea, wedding cakes, special order items, as well as occasional development for restaurant plated desserts. (* from Fall 2023, I stepped back to take on a more production focused roll)
May 2015 – Ongoing
FREELANCE VENTURE MIDNIGHT, London, UK
- Freelance Culinary Teaching / Consulting / Collaborations.
- Series of projects, dinners, events, focused on the expression and exploration of pastry as a medium.
Sep 2018 – Oct 2019
GROUP HEAD PASTRY CHEF CARAVAN restaurants, London, UK
- Oversee all aspects of Pastry program across all 6 restaurant sites, in-house bakery and Caravan To-Go concept of the business: menu creation, R&D and implementation of all pastry and baked goods, quality control maintenance, costing of products and goods, training and mentoring of staff, product procurement and relationships with purveyors, site audits, training and mentoring staff, product procurement and purveyor relationships, collaborations.
May 2017 – Aug 2018
HEAD PASTRY CHEF PORTLAND, London, UK
- One Michelin Star
- Creating and developing the dessert menus, petit fours and house made sourdough. Managing the pastry section, staff and product ordering and pars.
May 2016 – Feb 2017
PASTRY CHEF KITCHEN TABLE, London, UK
- One Michelin Star
- Creating dessert courses and house made breads for a daily changing 17 course tasting menu in an immersive and interactive setting. Maintaining product ordering and running of the pastry section.
Sep 2015 – Nov 2015
HEAD PASTRY CHEF SILO, Brighton, UK
- Zero-waste bakery & restaurant, with focus on sustainable and ethical practices. Structuring and systemizing the bakery program while producing and creating sourdough bread and a variety of pastries, and milling grains in-house.
Sep 2012 – Apr 2014
HEAD PASTRY CHEF COMMIS, Oakland, CA, USA
- One Michelin Star
- Designing and created pastry and dessert dishes for a unique tasting experience. Managing assistants and co-workers and maintaining product ordering while running the pastry section.
Aug 2013 – Apr 2014
HEAD PASTRY CHEF BOX & BELLS, Oakland, CA, USA
- Opening Pastry Chef for a 49-seat eating house-style restaurant. Managing pastry assistants and section while creating and designing a seasonal dessert menu.
Dec 2010 – Jan 2012
PASTRY CHEF SUGAR-COATED RADICAL, Atlanta, GA, USA
- Opening Pastry Chef for a chocolate and confection shop focused on flavor profiling, socially conscious products and packaging, as well as food-based art experiences and events.
Creative Endeavors
Jul 2012 – ongoing : CCD Innovations, Chef’s Council Member, Emeryville, CA, USA
Aug 2020 – midnight x Wander, London, UK – Special two-night collaboration dinners featuring a limited set menu.
Jul 2019 – midnight x Wander, London, UK – 4th of July Dinner, banquet style tasting menu inspired by the American Southwest.
Jun 2019 – London Gelato Festival 2019 // midnight : sessions, London, UK – 2 day festival serving 4000+ people producing over 100kg of gelato, invitation from Carpigiani UK. Featured a bespoke flavor and recipe: Douglas Fir and Pine Gelato
Nov 2018 – Bonfire Party // midnight : sessions, London, UK- One-off street food desserts at a special outside pop-up event with other fellow food creatives.
Jul 2018 – midnight : sessions x Wander, London, UK – Creating a 15 course, California inspired collaborative dinner, paired with Californian natural wines.
Sep 2017 – WEISS Chocolate x MASH Purveyors, London, UK – Collaboration for Mashup festival 2017, Chococèpes 42% bespoke recipe.
Jul 2015 – midnight : sessions, Brighton, UK – Pop-up dinner at The Set restaurant.
Jul 2015 – midnight : sessions, Brighton, UK – Coffee/Pastry pairing event.
Nov 2014 –midnight : sessions x MASKA, Göteborg, Sweden – Pop-up shop launch party.
Certificates
Oct 2019 – Food Safety Level 3 Certification
Jan 2004 – Jun 2005
- FLORIDA CULINARY INSTITUTE, West Palm Beach, FL, USA, Associates of Applied Science Degree in international Baking and Pastry