Hotel News

Pan Pacific Singapore chef news: The luxury hotel has announced the appointment of highly experienced Edina Si as Executive Pastry Chef.

Chef Edina’s culinary journey began at a young age, where she first learned the art of cooking from her mother, a skilled cook in her own right, and was deeply inspired by her grandmother, whose expertise in baking ignited Edina’s passion. With the encouragement of her parents, she set off to Paris at the age of 16 to pursue formal training in both cuisine and pastry at the prestigious Le Cordon Bleu, a pivotal step that cemented her dedication to the pastry arts.

Chef Edina has worked with some of the most notable chefs in the industry. She trained under Chef Yamashita Masataka at his namesake bakery, mastering traditional Japanese pastry techniques, and worked under the tutelage of Chef Jérôme Chaucesse at Hôtel de Crillon.

Pan Pacific Singapore’s Executive Pastry Chef, Chef Edina Si

While at Fauchon, she worked alongside rising stars in the pastry world, including Cédric Grolet, Nicolas Paciello, and Benoît Couvrand. Her approach to pastry is deeply influenced by her commitment to using local ingredients and her love for travel, drawing inspiration from her culinary experiences around the world.

“I create dishes that combine the finest local ingredients with global flavours, taking guests on a journey with every bite,” says chef Edina.

Her signature creations, such as the Blue Pea Lychee Calamansi Cake, Rum Raisin Manjari Gateau, and Single Origin 72% Chocolate Cake, are featured prominently at Pacific Emporium, the hotel’s all-day gourmet café located on Level 1 of Pan Pacific Singapore, alongside an ever-evolving range of delectable chocolates and pastries, as well as a daily afternoon tea experience.

Blue Pea Lychee Calamansi Cake
A visually stunning dessert that showcases Chef Edina’s mastery of flavour and presentation, the Blue Pea Lychee Calamansi Cake delicately infuses blue pea flower into the cream, imparting vibrant colour and subtle floral notes. A tangy calamansi crémeux balances the sweetness of lychee, resulting in a harmonious blend of tropical flavours.

Rum Raisin Manjari Gateau
Golden sultanas are soaked for a month in dark rum, infusing them with a rich warmth that pairs beautifully with the dark rum chocolate mousse. The flourless chocolate sponge, light yet decadently rich, serves as the perfect base to the deep, fruity notes of the dark chocolate mousse.

Single Origin 72% Chocolate Cake
Chef Edina’s Single Origin 72% Chocolate Cake celebrates the pure essence of cacao with a decadent cake made from 72% dark chocolate sourced from Venezuela. The smooth ganache
balances the slight bitterness of the chocolate, allowing its deep, complex flavours to shine through.

Chef Edina has honed her craft in some of Singapore’s most esteemed hotels, including JW Marriott Hotel Singapore South Beach, Sofitel Singapore Sentosa Resort & Spa, and Four Seasons Hotel Singapore. Her return to Pan Pacific Singapore, where she previously held the position of Assistant Pastry Chef, marks a meaningful homecoming as she steps into her new role as Executive Pastry Chef.

In her new role at Pan Pacific Singapore, Chef Edina will lead the Pastry Team to elevate the hotel’s offerings, blending artistry with innovation. With a keen focus on exceptional presentation and the finest ingredients, she will continue to craft remarkable creations that delight the senses and take guests on an unforgettable culinary journey. The team’s creations are showcased across the hotel, including at Pacific Emporium, award-winning buffet restaurant Edge, as well as weddings and events. They also offer bespoke customised cakes, adding a personal touch to every celebration.