Christy Tse
Executive Pastry Chef
Four Seasons Tenure
- Since 2010
- First Four Seasons Assignment: Four Seasons Resorts Maldives
Employment History
- Four Seasons Hotel Tianjin; Four Seasons Resorts Maldives; Burj Al Arab Hotel, Dubai; Crystal Cruises (Ship Harmony and Symphony); Hôtel le Bristol, Paris; The Peninsula Hotel, Hong Kong; The Hyatt Regency Hotel, St. Louis, Missouri, USA
Birthplace
- Hong Kong, China
Languages Spoken
- Cantonese, English, Chinese
Christy Tse grew up in Hong Kong. She is a very experienced female executive chef with extensive international experience, passionate and lovely with a hint of shyness.
Since childhood, she has been immersed in her mother's cooking books at home. That was her source of happiness and sowed the seeds for her future culinary path. Complicated recipes were easy for her to remember and practice with joy.
Her study life in Switzerland added a rich and colourful stroke to her culinary dream. Helping the chef after class gave her a deeper understanding and love for western cuisine. After graduation, she returned to Hong Kong, worked at The Peninsula Hong Kong for one year, and then went to study at Le Cordon Bleu in France. That was the beginning of her pastry career. After completing her studies, she worked on international cruise ships and at the Burj Al Arab in Dubai for seven years. During this period, working with colleagues of different nationalities (40 people in the team came from 16 countries) and constantly interacting with guests from all over the world have all made her gain a lot.
In 2010, Christy joined Four Seasons Resorts Maldives. Four years later, she returned to China and participated in the pre -opening of Four Seasons Hotel Tianjin, where she served as the pastry chef for seven years before joining Four Seasons Hotel Suzhou.
As a lover of French desserts, Christy attaches great importance to the health of food. Years of experience have made her adhere to the "do it by yourself," advocating the use of seasonal ingredientss. Manual work is time-consuming, but this is the embodiment of the spirit of the craftsman.
In her spare time, she likes to think. She thinks desserts should not only taste good, but also look beautiful, hoping to bring guests a good experience from the visual and taste.
