Marc Pu completed a master’s degree in science engineering before switching to his true passion creating delicious pastries—with specialist culinary training in Canada.
It was a rewarding career change, one that saw him rise quickly through the hotel kitchen ranks, known for creating delicious desserts such as mille-feuille, which can take three days to prepare properly, ensuring the puff pastry is perfect.
Marc is a chocolate connoisseur who loves eating and making quality desserts, particularly the scrumptious canelé de Bordeaux, which has a crispy outer shell and a moist and soft filling that contains aromas of rum and vanilla. He is also conscious of the trend towards low-sugar and low-calorie confections and adapts recipes accordingly.
As well as his native Chinese, the executive pastry chef speaks English, Japanese and French.