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Grand Hyatt Hong Kong selects Smita Grosse as its first female Executive Pastry Chef

In an industry overwhelmingly dominated by men, Smita Grosse has smashed through the (sugar) glass ceiling to be selected as the first female Executive Pastry Chef for Grand Hyatt Hong Kong. Helming a team of 30, multi-award winning Grosse is responsible for the breads, pastries and desserts for all 11 of the hotel’s restaurants and bars as well as some 200 events held every month within and outside the hotel.

Grosse grew up on the island nation of Mauritius in the Indian Ocean in a household where her father loved to experiment while cooking. While studying at the Hotel School of Mauritius, Grosse spent two years interning at One&Only Le Saint Géran, after which she was immediately snapped up as a pastry commis. From there, Grosse rose through the pastry chef ranks at The Ritz-Carlton Dubai, Shangri-La Hotel Dubai, Burj Al Arab Jumeirah, Galaxy Macau and Fairmont Singapore before becoming Executive Pastry Chef for the first time in 2017 at Hotel Indonesia Kempinksi Jakarta.

When looking to move on, Grosse received three offers from hotels around the world but decided Grand Hyatt Hong Kong would be the best fit. “I had always wanted to work in Hong Kong and my mentor—whose opinion I greatly respect—said that Grand Hyatt Hong Kong would be the best place to showcase my skills.” Grosse’s ambitions in her new role are simple and succinct: “I want to be one of the best pastry chefs in Hong Kong.”

Since joining Grand Hyatt Hong Kong, Grosse has spent a considerable amount of time researching the Hong Kong palate and the flavours that local people are partial to. “Guests here like mango, Earl Grey tea, green tea, lemon. They like flavours that are balanced and not too sweet. They prefer sponge textures to anything too moussy. They also like cakes that are colourful and look good in photos.”

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