Master Pastry Chef & Founder
With over four decades of dedication to artisan baking and refined pastry arts, our Master Pastry Chef began his journey in 1982, helping prepare for the grand opening of China’s first five-star hotel, White Swan Hotel. He remained there for over twenty years, shaping the hotel’s pastry program with precision, discipline, and artistry - laying the foundation for a lifetime of craftsmanship.
He later served as Pastry Chef in several distinguished five-star hotels across Asia, further honing his skills and perfecting his craft.
In 2008, he brought his expertise to Canada, becoming Chief Baker at several beloved local bakeries. During his time at Hazeldean Bakery within the Hazeldean community, his original recipes - including the now-legendary cinnamon buns and apple fritters - earned a devoted following, cherished by generations of loyal customers.
When Hazeldean Bakery eventually changed ownership and closed, he decided to continue his journey independently, bringing decades of experience, passion, and artistry to a new chapter in artisan baking.
Today, through our new bakery, he continues to craft refined cakes, nostalgic classics, delicate mille-feuille, and handcrafted pastries - each made with precision, warmth, and a lifetime of expertise.
Four decades of dedication. One lifelong pursuit of excellence.
