Dennis has always been a foodie and has developed his interest in art & design since he was a kid. He dedicated himself in art subjects back in schooldays. He was fascinated about what food and design had in common – Creativity, which then led him to follow his heart studying in Culinary Academy. Dennis soon worked in hospitality after he graduated, juggling in the production of dessert, cookies and chocolates in a professional pastry kitchen, and he just fell into it. The paramount standard in hotels has taught him everything about dessert: knowledge of ingredients, precision of process, techniques; the more he learnt, the deeper the obsession he had in dessert creation.
 
“When I first worked in this industry, pastry chefs or chefs in general were not as popular and widely respected as what we have today. I believe it is due to the lack of information about this industry and the difference in consumer habits. Thanks to the internet, information flows and the industry have enjoyed quite some significant development from, and I am so glad I am part of it.
 
I love art & design since I was a kid, and I found there is a lot room for me to play in the production of bread, cake and chocolate, this is probably the reason why I am so passionate in the job. I was asked in too many occasions, “Don’t you get bored at a job just repeating the task? Are you happy at work?” You know, to me goal achievement and liking your own job would determine if one would be happy; my goal is to create and style my signature food to my clients, friends and families, and just the acknowledgement of my professional competencies will make me over the moon.”