Description
With almost 20 years of experience in the field of pastry and baking, executive pastry chef Antonio Benites leads 60-strong pastry team at Marina Bay Sands.
The Peruvian chef first stepped into the industry with an apprenticeship at Bon Paris, before joining luxury French bakery Ladurée as pastry cook in 2001. After being certified as pastry-chocolate-maker by the Chambres de Métiers Paris in 2005, Antonio rose the ranks to assume the role of chief chocolatemaker at SucréCacao Paris. In 2008, Antonio was appointed the executive pastry chef of award-winning Pierre Hermé Paris, and received direct tutelage from Pierre Hermé, the revolutionary "Picasso of Pastry". Antonio travelled across the globe to Singapore in 2010, where he assumed the role of Pastry Chef Director at the Michelin-starred Joël Robuchon Restaurant and Atelier de Joël Robuchon until 2018. Prior to joining Marina Bay Sands in June 2019, Antonio was also consultant executive pastry chef of Galaxy Casino Macau. At Marina Bay Sands, Antonio is responsible for the development of dessert menus across the property, including its banquet, hotel in-room dining, cafes, and restaurants
