Smita Grosse

Executive Pastry Chef

"Each creation is a unique masterpiece, crafted from heart and soul, where artistry and flavour beautifully converge."

Four Seasons Tenure

Since 2026
First Four Seasons Assignment: Executive Pastry Chef, Four Seasons Hotel Macao

Employment History

One&Only Resorts Mauritius; Ritz-Carlton Dubai; Shangri-La Dubai; Burj Al Arab Jumeirah; Galaxy Macau; Fairmont Singapore; Swissotel Hotel Singapore; Kempinski Hotel Jakarta; Grand Hyatt Hong Kong; One&Only One Za'abeel Dubai; Mira Hong Kong.

Birthplace

Mauritius

Languages spoken

English, French, Creole

Awards

Emirates Culinary Guild 2007, Gold Medal & Best In class Category Plated Dessert
Emirates Culinary Guild 2008, Gold Medal Category Plated Dessert
Fonterra Pastry Challenge Hong Kong – Macau 2011, Bronze Medal Category Live Cake
US Asia Challenge Hong Kong 2013, Silver Medal Category Plated Dessert
HOFEX Hong Kong 2013, Silver Medal, Category Black Box Challenge

Guided by her belief that true pastry is crafted from heart and soul, where artistry and flavour beautifully converge, Chef Smita approaches her craft as both discipline and poetry. Every creation is imagined as a unique masterpiece—where textures, temperatures, and flavours harmonize to create moments of pure indulgence.

Growing up on the island nation of Mauritius in the Indian Ocean, Smita was surrounded by vibrant flavours and a culture that celebrated food. Her father’s love for experimenting in the kitchen sparked her curiosity early on, inspiring a lifelong passion for culinary artistry. While studying at the Hotel School of Mauritius, she discovered the delicate precision and artistry of pastry—a discipline that would define her career.

Over the years, Smita has earned international recognition for her innovative approach to pastry, including multiple gold medals at global culinary competitions and accolades for her signature creations. Her work has been showcased at prestigious events, where her ability to combine technique with imagination consistently sets her apart.

Smita’s journey has been marked by pioneering achievements, including becoming the first female Executive Pastry Chef at a major luxury hotel in Hong Kong. Her leadership and creativity are inspiring; her commitment to excellence continues to shape the future of pastry in luxury hospitality.

Returning to Macau in 2025, Chef Smita now brings a repertoire of refined creations to Four Seasons Hotel—desserts that are thoughtful, elegant, and deeply personal. Each composition is an invitation to savour craftsmanship and creativity, reflecting the timeless sophistication that defines Four Seasons.