Born in Malaysia, Patrick Chew has had nearly two decades of experience working with pastry.

Starting as instructor's aid at culinary school, he has gone on to work in hotels around the world, first as a baker, and then later specializing in chocolate and pastry work.

Patrick currently works at The Ritz-Carlton Tianjin, where he is the Executive Pastry Chef.

I caught up with Patrick during a break in his busy schedule to talk to him about how he first started cooking, what drew him to working with pastry, and how he managed his pastry team. We also discussed the changes in pastry across Asia, why chocolate is so important to him, and what might be next for him!

It's always a pleasure to chat with Patrick - it's nearly as good as eating some of his excellent desserts!