Once graduated from Le Cordon Bleu London, Circle was invited to work as pastry chef in charge of creation & production of both classic French pastries with modern touches for the school café. During her stay in London, she participated in opened competition and won her first gold medal of “Free-style Contemporary Plated Dessert” in London Hotelympia 2016.
Seeing the great potential in the Asia market, Circle moved back to Hong Kong in 2016 and started working in Michelin-starred French restaurant focusing on high-end plated desserts and afternoon tea.
To share her passion in plated dessert and to challenge herself, she competed and successfully crowned as the winner of the “Dessert of the Year” competition organized by The Association of Pastry Chef (UK) in 2017.
Circle joined the L’Ecole Valrhona in September 2017, focusing on private pastry trainings and public demonstrations in China.