Pastry chef Hannah Wong has been influenced by the oven activities of her mother in the kitchen since she was 7. Inspired by the aesthetics and taste of varying pastries and treats, from local neighbourhood delights to global fine patisseries, Wong decided to commit to the industry in 2001 and rose from trainee to Chef De Partie at The Patissier. Since then, she has gone through training in Tokyo
and Austin, Texas. Winning the Award of Excellence, World Gourmet Summit in 2006, she was also given the Cacao Barry scholarship and sent to leNΓ΄tre, Paris. She was also a member of the award-winning team representing Singapore at the Food & Hotel Asia Salon Culinaire.
