Kneading his way around the world, Gottfried Schuetzenberger has worked in 22 countries, including Argentina, Chile, United Arab Emirates, Brunei, France, Germany and Singapore, in his pie of work experience. Schuetzenberger’s resume shines like no other with the gold, silver and bronze medals he has added to his ensemble of accolades. Some of his alluring medals are attained during individual and national team competitions, such as the Culinary Olympics in Frankfurt, Food&HotelAsia in Singapore and the Culinary Classics in Chicago. Schuetzenberger is unimpeachably well studied as he has achieved a Master Degree in Pastry. He is also a notable member of the jury at various prestigious international and regional competitions.

Dreamy puff pastries and scrumptious cheesecakes are among the many delightful creations of Daniel Tay, director and pastry chef of one of Singapore’s most reputable dessert havens, Baker’s Inn. Romancing the flour and sugar in creating these irresistibly savoury temptations, Tay went on a journey round renowned dessert schools in the city of love, France. He went on to further hone his baking skills at the prestigious restaurant, Fauchon in Paris before eventually earning himself the position of pastry chef at Rive Gauche Patisserie. He has also attended the Cocoa Barry Chocolate School, the Valrhona Ecole du Grand Chocolat and the Bellouet Conseil école de patisserie, among others. Tay has represented Singapore at the 1997 World Pastry Cup in Lyon, France, and in aid of the local baking industry, he also participated as a distinguished speaker at the Bakery Asia 2002 conference. His achievements culminated in his winning the ‘Inniskillin Icewine Pastry Chef of the Year’ award at the prestigious WGS Awards of Excellence 2001. He was also nominated as a finalist for this award in 2002 and 2003.