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- Obsessed with modern pastry & dessert. - Paying attention to detail, always seeking for perfection. - Eager to work and learn in a high standard environment. - Willing to work evening, weekends and through holidays and festive seasons. - Always having a professional, safe and hygienic appearance while on duty. - Well mannered and behaving in a friendly and hospitable manner to colleagues, guests and customers alike.


Jul 2014Mar 2015

Diplôme de Pâtisserie (Pastry Diploma)

Le Cordon Bleu Dusit Culinary School

Be able to prepare a wide selection of cakes served in restaurants, pâtisserie shops and tearooms through the classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.

Work experience

Mar 2016Present

Pâtissier/ Founder

The Craft Pâtisserie Hanoi

An online pastry shop which sells high quality artisan pastries made with a lot of dedication, love and passion. A project, a business, a dream that i have been cherishing for years since i was a little kid.

Jun 2015Jan 2016

Start at Pâtissier Intern then promoted to Chef de Partie until the end of season

L'Auberge de la Tour Marcolès

In charge of Pastry/ Dessert section. Prepare all the mise-en-place for service (4 desserts - maximum 45 covers). Contribute in the menu changings. Cater for few weddings and local festivals. Operate little pastry classes for local kids. 

Apr 2015Jun 2015

Pastry Intern

JW Marriott Hanoi

- Prepare various kinds of biscuits, inserts and glazings for entremets. - Prepare various kinds of ganaches. - Assemble & decorate the entremets. - Produce various kinds of tarts. - Prepare chocolate decorations & moldings. - Produce the sweet "petits-fours" for catering. - Keep all working areas and surfaces clean & tidy.


Some of my works and creations.