Hello, and Welcome

Apeksha Saste

Demi Chef de Partie — Pastry · JW Marriott, Pune

My journey with patisserie began in my childhood in Pune, where I spent hours watching recipes come to life in our family kitchen. As I grew older, my passion for baking and desserts only deepened, leading me to pursue professional culinary education.

With years of experience in bakery and pastry at renowned establishments like JW Marriott and Sheraton Grand, I've refined my skills in both traditional and modern techniques. I have catered to a wide range of occasions—intimate gatherings, theme banquets, and grand celebrations.

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Signature dessert by Apeksha Saste, photographed against a dark backdrop

Chocolate dessert finished with a glossy glaze

Plated pastry with fresh fruit and delicate garnish

Apeksha Saste at work in the pastry kitchen

About Me

Crafting Emotions Through Pastry Art

I'm Apeksha Saste, a dedicated pastry professional currently working as Demi Chef de Partie at JW Marriott, Pune. With a degree in Hospitality Studies and hands-on experience at renowned hotels, I specialize in crafting high-quality bakery and pastry creations with precision, creativity, and consistency.

Professional Growth

Progressed from trainee to leadership roles in top hotel kitchens, excelling in pastry production, hygiene standards, and guest satisfaction.

Quality Food

Delivering refined desserts with creativity and consistency. Focused on detail, hygiene, and timely service. Driven by passion and a commitment to quality.

Experience

From trainee to the pastry section

A hotel kitchen teaches discipline before flourish. This is the path from culinary school to running a section at a five-star property.

Present
Demi Chef de Partie — Pastry
JW Marriott, Pune
Leading sections of daily pastry production for restaurants, banquets and in-room amenities. Responsible for recipe consistency, mise en place, hygiene standards and mentoring commis chefs.
Earlier
Commis — Pastry & Bakery
JW Marriott, Pune
Produced entremets, viennoiserie, chocolate bonbons and plated desserts at hotel scale, working across theme banquets and grand celebrations.
Earlier
Pastry & Bakery Kitchen
Sheraton Grand
Built the fundamentals of a professional pastry kitchen — lamination, tempering, sugar work and high-volume service under a brigade system.
Foundation
Degree in Hospitality Studies
Pune, India
Formal culinary and hospitality education, alongside kitchen training that turned a childhood love of baking into a profession.

My Skills

Techniques behind the work

01
Chocolate Tempering
Precise crystallisation for high-shine bonbons, moulded shells and clean-snapping garnishes.
02
Sugar Work
Pulled, blown and cast sugar for showpiece elements and plated dessert architecture.
03
Entremets
Layered mousse cakes with balanced inserts, glazes and mirror finishes.
04
Viennoiserie
Laminated doughs, croissants and enriched breads with a reliable open crumb.
05
Dessert Plating
Composed à la carte desserts built on temperature, texture and acidity contrast.
06
HACCP & Hygiene
Documented food-safety practice, allergen control, labelling and cold-chain discipline.
07
Banquet Production
Scaling recipes and planning mise en place for theme banquets and large celebrations.
08
Guest Amenities
Bespoke welcome amenities and VIP gifting produced to hotel brand standards.