Published on : Thursday, February 20, 2014
Four Seasons Hotel Guangzhou announces the appointment of Audrey Yee to Executive Pastry Chef effective February 19, 2014.
Audrey’s most recent tenure was at Four Seasons Hotel Singapore where she was named Singapore’s Top Ten Pastry Chefs by TimeOut Singapore magazine in October 2011.
Serving up delectable delights for those with a sweet tooth, Audrey presents a colourful menu of treats that include her popular all-American chocolate chip cookies and her signature rich chocolate ganache cake.
An ethnic Chinese, Audrey was born in Wisconsin, United States of America to restaurateur parents who were originally from Hong Kong.
With her Asian background and Western upbringing, she was exposed to the best of both cooking and baking from a young age, and from her mom, Audrey learned American favourites such as apple pie and chocolate chip cookies as well as Asian cooking.
From her grandma who still resides in Hong Kong and whom she visits regularly, Audrey has picked up the finer points of baking Asian pastries and sweets, and cooking authentic home-style dishes.
Audrey however decided from a young age that baking was her calling and after graduating from the University of Wisconsin, she pursued a Degree in Culinary and Pastry at the Le Cordon Bleu School in London, United Kingdom.
Inspired by the pleasure and contentment of guests when they enjoy her creations, Audrey “loves to see people eating and the look of contentment on their faces” when they tuck into dessert. She enjoys baking desserts with fruit, as well as chocolate cakes and croissants.
Upon graduation, Audrey started her hospitality career at Four Seasons Hotel Philadelphia. After six years, she transferred to Four Seasons Resort The Biltmore Santa Barbara, then to Four Seasons Hotel San Francisco, and then to Four Seasons Hotel Singapore where she spent the last three years.
Now helming the pastry department at Four Seasons Hotel Guangzhou, Audrey’s creations are highlighted at the Hotel’s Afternoon Tea, Sunday Brunch, as well as the à la carte menus both at Caffe Mondo and Catch seafood specialty restaurant. Take away and customized cake orders are also available.
“Stressed spelled backwards is desserts. Coincidence? I think not!” says David Greenhill, executive chef at Four Seasons Hotel Guangzhou.
“It’s no coincidence how relived and excited I am to have Audrey join us. So if you are a little stressed you know where to come, Audrey will take care of the rest.”
Source:- Four Seasons Hotels
Tags: Four Seasons Hotels
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