An Executive Pastry Chef is the final person in charge of the Pastry department of Pastry Kitchen. The chefs working in this department are highly skilled in making pastries, breads, cakes, desserts and doughs. They mainly work in large hotels, bistros, restaurants or bakeries. There is only one Executive Pastry Chef job per hotel, resort, restaurant, external venue and event location.
Famous Pastry Chefs include Lorraine Pascale, Duff Goldman, Roland Mesnier, Pierre Hermé, Jean-Philippe Maury, Pascal Caffet and Philippe Conticini.