Hello, and Welcome

Apeksha Saste

Demi Chef de Partie · Belcanto Restaurant, Dubai

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 experience in professional kitchens including Belcanto Restaurant, 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—from restaurant service to 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 Belcanto Restaurant in Dubai. With a degree in Hospitality Studies and experience across restaurant and hotel kitchens, I specialise in preparing high-quality 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 hotel pastry to Dubai dining

A career shaped by professional kitchens, disciplined preparation and consistent standards—now continuing at Belcanto Restaurant in Dubai.

November 2025 — Present
Demi Chef de Partie
Belcanto Restaurant, Dubai
Assists the chef with preparing and executing dishes to the restaurant’s standards. Maintains section readiness through organised ingredient preparation while following hygiene and food-safety regulations.
Earlier
Demi Chef de Partie — Pastry
JW Marriott, Pune
Led sections of daily pastry production for restaurants, banquets and in-room amenities, with responsibility for recipe consistency, mise en place and hygiene standards.
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.

Selected Work

Six disciplines, one standard

See all creations

Cake & Entremets8 photos

Pastry & Viennoiserie14 photos

Amenities8 photos

Chocolate Bon Bon8 photos

Chocolate Showpiece8 photos

Plated Dessert4 photos

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.