Her career
Born and bred in Hong Kong. Natalie has worked in restaurants and bakeries all over Hong Kong for ten years, where she had the pleasure of learning from chefs that she worked with along the way. She spent one year working in restaurants and café in Perth Australia, where she had the chance to work with chefs from around the globe. She was previously worked at Louise, one Michelin restaurant, as Pastry Chef for two years and a half.
Natalie is passionate in the art of French pastries and plated desserts. She is willing to continue acquiring new technique and new knowledge in Food and Beverage. She is happy to join L’Ecole Valrhona team since 2022, which allows her to share ideas and bring inspirations to many young pastry chefs.
