My Creations
The full portfolio
44 pieces across six disciplines, photographed as they left the pastry section. Filter by category, then open any image for a closer look.
Showing 44 creations.
Cake & Entremets
Multi-layered entremets built from mousse, crémeux, confit and a crisp base, then finished with mirror glaze, glossy ganache or velvet spray. Each cake is assembled in the frame, frozen, glazed cold and garnished by hand so the cut stays clean. The same construction scales from a plated single portion to a tiered celebration cake for a banquet.
Pastry & Viennoiserie
Laminated doughs and individual pastries — croissant, danish, brioche and tarts — proved and baked to a set daily schedule for the hotel's bakery counter and breakfast service. Butter temperature, lamination and proving are controlled batch by batch so the crumb and honeycomb stay consistent. This is the everyday craft behind the showpieces.
Amenities
Welcome amenities and VIP gifting produced to hotel brand standards: petits fours, chocolate boxes, macarons and small entremets, plated for a guest's arrival. Every set is portioned and finished identically so a hundred rooms look like one. Presentation, allergen labelling and timing to check-in matter as much as flavour.
Chocolate Bon Bon
Shell-moulded chocolate bonbons made from tempered couverture, with coloured cocoa butter finishes and seasonal ganache, caramel or praline centres. Tempering curve, shell thickness and water activity are managed for snap, shine and shelf life. Flavours lean on Indian ingredients alongside classic French pairings.
Chocolate Showpiece
Sculpted chocolate and sugar showpieces built for hotel displays, festive buffets and competition-style presentation. Pieces are modelled, cast, airbrushed and assembled over several days, engineered to stand safely and hold their finish under lights. Structure is planned first, decoration second.
Plated Dessert
À la carte and banquet plated desserts composed around contrast — warm against frozen, crisp against creamy — and finished to order at the pass. Components are prepared in mise en place so each plate leaves the kitchen in under two minutes at the right temperature. Plating is restrained, letting the dessert read clearly.