Daniel Texter
Executive Pastry Chef
Hong Kong
Summary
Accomplished Executive Pastry Chef with over 20 years of experience in prestigious hotels, restaurants, pastry shops, and bakeries. Extensive international experience across Asia, Australia, and Europe has cultivated a profound understanding of diverse cultures and culinary practices. Renowned for crafting innovative and exquisite pastry creations while leading and inspiring multicultural teams to achieve excellence. A passion for elevating the art of pastry-making drives a commitment to delivering exceptional culinary experiences.
Overview
24
24
years of professional experience
2
2
Certifications
2
2
Languages
Work History
Executive Pastry Chef, Research and Development
Mandarin Oriental Hotel Group
10.2024 - Current
- 494 Rooms and 10 Dining Outlets including one Cake Shop
- Banquets for up to 500 guests
- In charge of daily production and Cake Shop operation
- Responsible for developing new modern recipes for the Cake Shop including all Festive Holidays to increase sales
- Planning and organizing new Pop-Up Shops around Hong Kong
- Overseeing, planning and being part of the renovation of the Mandarin Cake Shop
Executive Pastry Chef
Explora Journeys, Luxury Cruise Line
07.2023 - 09.2024
- Opening of Explora 1 in 2023, a Luxury Cruise Ship
- 461 Suits for up to 900 Guests
- 9 Restaurants, 4 Pool Areas
- Putting USPH and HACCP Standards in place
- Responsible of Final Menu creation
- Overseeing a Team of 20 Pastry Chefs and Bakers
- Responsible for Daily USPH, HACCP, Pastry Team Management
- Management of Daily production for all outlets
- Organization of Pastry Kitchen and setup during opening phase
- Planning of ordering of goods for up to 2-3 months ahead of time
- Daily Checking and Planning of Stores and Ingredients
- Opening of Explora 1
Executive Pastry Chef
Mandarin Oriental Hotel Group
06.2022 - 07.2023
- 494 Rooms and 10 Dining Outlets including one Cake Shop
- Banquets for up to 500 guests
- Daily management of the pastry team and production
- Responsible for a team of 40 Pastry Chefs
- Correct handling of Food Safety and HACCP
- Food cost and Product costing
- Developing and creating recipes, cakes, plated desserts, bread, petit fours and chocolates
- Introduced allergen-friendly options within the dessert menu to accommodate guests with dietary restrictions or preferences.
- Assisted Executive Chef in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
Sydney
09.2021 - 05.2022
- Achieved a Certificate 4 in Training and Assessment, Australia
- Working as a consultant for restaurants and pastry shops.
- As well as working on casual basis until the right opportunity comes along.
Executive Pastry Chef
The Dorchester Hotel
09.2019 - 07.2021
- Daily management of the pastry team and production
- Correct handling of HACCP and Food Safety
- Managing the pastry kitchen refurbishment 2020
- Banquet events up to 600 guests seated
- Afternoon Tea up to 200 guests daily
- Maintained a safe and sanitary work environment by adhering to local health department regulations and implementing best practices for food handling within the pastry department.
- Menu development and product testing
- In charge of Rota Planning, Training Junior Pastry Staff
- Developing plated desserts and new recipes, petit fours, handcrafted dipped and molded chocolates.
Assistant Executive Pastry Chef in Charge
Mandarin Oriental Hotel Group
04.2019 - 07.2019
- Daily HACCP, staff management, and production in the Pastry Kitchen
- Responsible for training and development of junior pastry staff
- Producing for 9 outlets, including the 2 Star Michelin Restaurant Le Normandie and 4 Pastry Shops in Bangkok
- Menu development and product testing
- Management of 70 staff in Low Season and around 80 staff in High Season
Assistant Executive Pastry Chef
Mandarin Oriental Hotel Group
12.2016 - 04.2019
- Assisting the Executive Pastry Chef with the daily HACCP, staff management, and production in the Pastry Kitchen
- Responsible for training and development of junior pastry staff
- Producing for 9 outlets, including the 2 Star Michelin Restaurant Le Normandie and 4 Pastry Shops in Bangkok
- Menu development and product testing
- Management of 70 staff in Low Season and around 80 staff in High Season
- Executive Pastry Chef Christophe Sapy
Head Pastry Chef
Adriano Zumbo Patisserie
05.2013 - 12.2016
- Managing and in charge of the High tea, the Dessert Bar and the Italian Bakery and Café
- Responsible for creating new Menus, Desserts, Ice cream and Gelato, Italian Bread and Pastries, savory items, Chocolate Work
- In Charge of Food Cost, Stock take, Staff Management, Roster Planning, and Training of Junior Pastry Staff
- Creative control of all products
- Developing plated desserts and new recipes, petit fours, handcrafted dipped and moulded chocolates, and truffles
- Adriano Zumbo's Fancy Nance High Tea and Dessert Bar, Little Frankie's Pasticceria, Melbourne, Australia
- High tea, Dessert Bar and Italian Bakery by Adriano Zumbo
Head Pastry Chef
Adriano Zumbo Patisserie
05.2013 - 01.2015
- Managing the Melbourne outlet including the opening of the shop
- Responsible for Ordering, production of cakes, entremets, chocolate work, Ice Cream, Bread, and Pastries
- Creative control of all products
- In charge of food cost, Staff management, and hiring, Rosters
- Responsible for training and development of junior pastry staff
Head Pastry Chef / Baker
Stoneground Productions
11.2012 - 03.2013
- Developing and creating cakes for the shops
- Making artisan-style sourdoughs and yeasted doughs
- Running the oven
- Producing danish and pastries fresh every day
- Bakery
Head Pastry Chef
Restaurant Les Amis
08.2010 - 08.2012
- In charge of running the pastry section at the Les Amis Restaurant
- Creating new Dessert and flavor combinations
- Developing Petit Fours, Chocolates, Breads, and plated Desserts
- Responsible for training and development of junior pastry staff
- Taking care of ordering and Staff management
- Number 53 on the St. Pellegrino list, Chef Armin Leitgeb
Head Pastry Chef
Restaurant NOMA
10.2008 - 07.2010
- Developing plated desserts, new recipes, petit fours, and different kinds of bread
- Before Promotion assisted the Head Pastry chef with running the service
- Responsible for ordering goods
- Achievements: promoted from Chef de Partie Pastry to Head Pastry Chef, October 2009
- 2 Michelin Stars, Number 1 on the 50best list, Chef Rene Redzepi
Baker
Chimmy's Paninoteca e Pasticceria
04.2008 - 09.2008
- Prepared, molded, and baked a variety of bread for sale in the shop and for suppliers.
- Produced a variety of viennoiserie including croissants, danish, and donut
- Bakery
Chef de Partie – Pastry
Restaurant Vue de Monde
09.2007 - 04.2008
- Responsible for assisting the head pastry chef in day to day running of the pastry department
- Developed plated desserts, petit fours, chocolates, and cheese dishes for the restaurant
- Assisted with the training and development of junior pastry chefs
- Last 2 months responsible for the pastry section and Cafe Vue
- Achievements: Promoted from Commis Pastry to Chef de Partie - Pastry December
- Three Hats and 19 / 20 Points, Chef Shannon Bennett
Commis Chef - Pastry
Restaurant Vendome, Schloss Bensberg
11.2006 - 07.2007
- 3 Michelin Stars and 19.5 / 20 Points, Chef Joachim Wissler
Commis de Cuisine
The Ritz-Carlton Wolfsburg
02.2004 - 09.2006
- Restaurant Aqua, Fine Dining Restaurant - Pastry, 2 Michelin Stars and 18 points (at this time), Chef Sven Elverfeld
- Achievements: Promoted from Commis Pastry to Demi Chef Pastry – September 2005
- Promoted from Demi Chef Pastry to Head Pastry Chef – February 2006
Commis de Cuisine
The Ritz-Carlton Wolfsburg
08.2003 - 02.2004
- Asian influenced Restaurant Vision, All Day Dining Chef Steven Mulholland
Commis de Cuisine
Golfhotel Maximilian Bad Griesbach
07.2002 - 09.2002
- Restaurant Ferrara, A la carte Restaurant Chef Herman Bayer
- Apprenticeship as a chef from 1999 - 2002
Skills
Team management
Menu development
Recipe creation
HACCP and USPH practices
Menu planning
Training staff
Teamwork
Pastries expertise
Food safety
Problem-solving
Excellent communication
Certification
Certificate 4 in Training and Assessment
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
English
Advanced (C1)
German
Bilingual or Proficient (C2)
Timeline
Executive Pastry Chef, Research and Development
Mandarin Oriental Hotel Group
10.2024 - Current
Executive Pastry Chef
Explora Journeys, Luxury Cruise Line
07.2023 - 09.2024
STCW Basic Training - Standards of Training, Certification, and Watchkeeping
05-2023
Executive Pastry Chef
Mandarin Oriental Hotel Group
06.2022 - 07.2023
Certificate 4 in Training and Assessment
04-2022
Sydney
09.2021 - 05.2022
Executive Pastry Chef
The Dorchester Hotel
09.2019 - 07.2021
Assistant Executive Pastry Chef in Charge
Mandarin Oriental Hotel Group
04.2019 - 07.2019
Assistant Executive Pastry Chef
Mandarin Oriental Hotel Group
12.2016 - 04.2019
Head Pastry Chef
Adriano Zumbo Patisserie
05.2013 - 12.2016
Head Pastry Chef
Adriano Zumbo Patisserie
05.2013 - 01.2015
Head Pastry Chef / Baker
Stoneground Productions
11.2012 - 03.2013
Head Pastry Chef
Restaurant Les Amis
08.2010 - 08.2012
Head Pastry Chef
Restaurant NOMA
10.2008 - 07.2010
Baker
Chimmy's Paninoteca e Pasticceria
04.2008 - 09.2008
Chef de Partie – Pastry
Restaurant Vue de Monde
09.2007 - 04.2008
Commis Chef - Pastry
Restaurant Vendome, Schloss Bensberg
11.2006 - 07.2007
Commis de Cuisine
The Ritz-Carlton Wolfsburg
02.2004 - 09.2006
Commis de Cuisine
The Ritz-Carlton Wolfsburg
08.2003 - 02.2004
Commis de Cuisine
Golfhotel Maximilian Bad Griesbach
07.2002 - 09.2002