House & Garden Workshop 2017 : 14:00 - 14:45, 3 November 2017
Topic: Make Your Own Yauatcha Buche de Noel
Chef Daniel John Pearse is Executive Pastry Chef of Hakkasan Group UK.
Daniel Pearse joined Hakkasan Group in 2001 as Head Pastry Chef for the Hakkasan restaurants in London. While in his role as Head Pastry Chef, he assisted Executive Pastry Chef Graham Hornigold in the setup of new pastry kitchens in the US, Europe and Asia whilst solely overseeing all seven London-based pastry operations in Hakkasan Group.
In 2016, Pearse opened the pastry kitchens at Ling Ling, a new restaurant brand within Hakkasan Group, in three separate locations across Europe and North Africa.
In January 2017, Pearse was promoted to Executive Pastry Chef of Hakkasan Group UK. He now manages the dessert programme of the Group’s London restaurants, overseeing 45 pastry chefs in London. Working closely with the Head Chefs in each restaurant, Pearse strives to ensure that his dishes are constantly evolving by using local seasonal produce.
Prior to joining Hakkasan Group, Pearse ran the pastry kitchen in the Foliage restaurant, formerly holding 1* and five AA rosettes within Mandarin Oriental Hyde Park, and later assisted in part opening Bar Boulud and Dinner by Heston.
Pearse has fast built an excellent reputation for himself within the London and wider pastry scene, receiving the title of ‘Pastry Chef of the Year’ at the Craft Guild of Chefs Awards in June 2015