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Four Seasons Hotel London at Park Lane

  • Hamilton Place, Park Lane, London, W1J 7DR, England
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Yam Lok Hin

Executive Pastry Chef
“The inspiration behind my creations has always been my culture, art, and respecting where the ingredients have come from.”

 

Four Seasons Tenure

  • Since December 2021
  • First Four Seasons Assignment: Current

Employment History

  • Mandarin Oriental Hotel Taipei, Taiwan; Rosewood Hotel Sand Hill, California; Rosewood Hotel Beijing, China; The Peninsula Hotel Shanghai, China; Swire East Hotel, Hong Kong; L’Atelier de Joël Robuchon, Hong Kong; King Ludwig German Restaurant, King Parrot Group, Hong Kong; Swiss bakery, La Rose Noire, Hong Kong; Panash Bakery & Café

Education

  • L’Ecole Valrhona, Tokyo, Japan; Atelier des Art du Sucre, Belfort, France; Academy of Pastry Arts, KL, Malaysia; Ecole Lenôtre, Paris, France; Sweet Art Pastry School Munich, Munich, Germany  

Birthplace

  • Hong Kong, China

Languages Spoken

  • Fluent Cantonese, Mandarin, English, and beginner Japanese

Yam Lok Hin has a wealth of experience, having worked in some of the world’s best pastry kitchens, in Michelin-starred restaurants and luxury five-star hotels. He began his pastry career more than 20 years ago as senior baker at the Panash Bakery in Japan before he joined La Rose Noire, a group of Swiss bakeries in Hong Kong.

While living in Hong Kong, Hin also worked at three Michelin-starred L’Atelier de Joël Robuchon as chef de partie for four years from 2006 to 2010, working alongside the executive chef managing the department of pastry and dessert. Following this, he was appointed pastry chef at the Swire East Hotel.

Hin then made the decision to move to Shanghai in 2011, where he was given the role of assistant pastry chef at The Peninsula Hotel’s one Michelin-starred restaurant, Sir Elly’s. After three successful years, Hin took up the role of executive pastry chef at the Rosewood Hotel in Beijing, taking full responsibility for the management and leadership of the entire pastry and bakery kitchen. In 2016, Hin was promoted to executive pastry chef and relocated to California and the Rosewood Hotel Sand Hill; home to the one Michelin-starred Madera restaurant.

After two years in 2018, Hin joined the Mandarin Oriental Hotel Taipei in Taiwan, where he worked as executive pastry chef before joining Four Seasons Hotel London at Park Lane in December 2021.

At Four Seasons Hotel London at Park Lane, Hin continues to showcase his craft, creating extraordinary and intricate masterpieces for his standout menu of desserts and pastries.  

Hin’s passion is for creating flavoursome, artistic, seasonal, and concept-based desserts and pastries and he especially enjoys working with chocolate. Hin comments, “I love using chocolate as an ingredient as it is incredibly versatile. It can be used to make so many different desserts – cakes, cookies, mousse, ice cream, tarts, and ganache. I also like to incorporate sculpture into my desserts, which chocolate is great for."

 “My signature dish is a traditional black forest dessert featuring an intricate combination of chocolate, cherries, alcohol and Hong Kong almond tofu.”

Hin adds: “I believe it’s hugely important to know where your ingredients come from. Sourcing fairtrade products and farmers is essential, and we must continue to educate those inside and outside of the industry.”