Experience

• 

  LEGOLAND California Resort

  • Carlsbad, California, United States

  • Designer, Pastrychef SWEET ART

    • May 2021 - Present
    • Carlsbad, California, United States

    Design and creation of Deco Cookies with the design of the Movie characters for the newly opened "Movie world" and other custom designed and handmade season specific Deco cookies.

• 

  SWEET ART fine swiss Confectioner

  • Orange County, California, United States

  • Owner, Designer, Pastrychef, Chocolatier

    • Apr 2001 - Present
    • Orange County, California, United States

    Creating upscale custom designed Weddingcakes, Specialty cakes and matching favors for some of the best Hotels and Wedding Venues in Southern California. Such as the Balboa Bay Resort, Pelican Hill, Newport Beach Country Club, Shady Canyon Golf Club, the Montage and the Beverly Hills Hotel and many others. All done from scratch with Swiss quality, designed with attention to detail and the free creative, innovative Californian spirit. Making my Brides "sweet, edible Wedding dreams" come true. Producing and setting up beautiful custom design Sweet tables, Desserts buffets, Cupcake bars and High Teas at Estates and beautiful homes.Have developed some special Items in Chocolate, " as propose with style" Chcoolate Ring boxes and edible Chocolate cards. Have thought Chocolate, baking and dessert workshops for kids and adult, including at Legoland California.Had several educated Pastrycook Interns come from Switzerland to learn Wedding cake design here in California.Had the honor to create cakes some special and well known Personalities.Some of my cakes were featured in Magazines, such as California Wedding day, Aroos, The Knott, Ceremony Magazine and others. Please see pictures below and my website sweet-art.com for more details and pictures.

• 

  Bäckerei Burkhard

  • Lyss, Berne, Switzerland

  • Pastrychef, Consultant for Innovation and Design

    • Nov 2020 - Apr 2021
    • Lyss, Berne, Switzerland

    Innovation, creation and consulting and helping with reorganization of the Pastry department for a Bakery/Pastryshop with eight shops in Switzerland. Developing new Christmas and Santa Claus cakes, designing seasonal designer Cookies with the "feel and look' of the company. Developed, designed, executed and taught the staff the new recipes, process, design and look for a new line of Pastries and Cakes, in modern, clean and elegant style with old fashion "from scratch" Swiss quality and flavor. Matching the design and spirit of the company. Working with the newest Pastry equipment on the market, such as a using a water cutting machine to cut the Pastries and Cakes.

• 

  Four Seasons Hotels and Resorts

  • Newport Beach, California, United States

  • Assistant Pastrychef and Wedding cake designer for Pelican Hill Club House

    • Nov 1997 - Dec 2001
    • Newport Beach, California, United States

    Created, designed and managed preparation of plated desserts for upscale banquet functions and cater-outs of 20 - 500 people. Selected, organized and prepared mini pastries and specialty cakes for holiday buffets of 800-1000 people. Specialized in customized wedding cakes with traditional and modern design. Created showpieces for holidays and VIP functions in chocolate. Organized prep list and banquet functions, schedules and menus, and trained employees. Helped create and design large annual Christmas gingerbread village display.

• 

  Zov's Restaurants

  • Tustin, California, United States

  • Assistant Pastry Chef/Acting Pastry Chef Part of time

    • Aug 1996 - May 1997
    • Tustin, California, United States

    Prepared desserts for bakery, restaurant and cater-outs. Designed special-order cakes, wedding cakes and showpieces in chocolate and nougat. Created an assortment of house mignardies, candies, truffles, and specialty gift articles for Christmas and Easter. Was acting Pastry Chef part of the time.

• 

  Four Seasons Hotels and Resorts

  • Newport Beach, California, United States

  • First Pastry Cook

    • Feb 1995 - Jul 1996
    • Newport Beach, California, United States

    Produced and plated lunch and dinner desserts and mini pastries for “Pavilion” fine dining restaurant. Prepared and plated banquet desserts. Designed and created specialty cakes and chocolate showpieces.

• 

  Pascal's Restaurant and Epicerie

  • Newport Beach, California, United States

  • Pastry Chef

    • Sep 1992 - Sep 1994
    • Newport Beach, California, United States

    Pastry Chef for award-winning restaurant, pastry shop and catering. Managed and trained employees in the production of restaurant desserts, pastries, truffles and special-order cakes. Created showpieces and gift items for holidays. Planned and prepared elegant French pastries and assortment of tortes for large events. Was teaching the Dessert part for a dinner Workshop at the Mondavi Wine Center in Costa Mesa

• 

  Le Méridien Hotels & Resorts

  • Newport Beach, California, United States

  • Assistant Pastrychef fine dining

    • Aug 1991 - Aug 1992
    • Newport Beach, California, United States

    Assistant Pastry Chef for ‘Antoine’s’ fine dining Restaurant at Le Meridien HotelPreparation and plating of elegant fine-dining desserts. Creation of mini pastries and showpieces.

• 

  Confiserie Eichenberger AG

  • Berne, Switzerland

  • Konitor-Confiseur (Pastrycook-Chocolatier)

    • Mar 1989 - Jul 1990
    • Berne, Switzerland

    Produced a variety of pastries, specialized and excelled in decorating wedding and specialty-cakes and Bernese gingerbread for one of the most highly regarded establishments in the region. Worked for the head of the Schweizer Confiseur Verband (Association of Swiss Pastry Chefs) in all trade related positions. Designing, producing and selling.

• 

  Confiserie Feller

  • Berne, Switzerland

  • Konitor Confiseur (Chef de Party)

    • Jul 1986 - Apr 1987
    • Berne, Switzerland

    Department Pastry chef in charge of production of Tortes and Cake, Designing of Custom orders.

• 

  Confiserie Pellmont

  • Basel, Switzerland

  • Konitor Confiseur (Pastrycook-Chocolatier) Baker

    • Sep 1985 - Jul 1986
    • Basel, Switzerland

    Oversaw the production of bakery items, such as puff pastries, croissants, yeast doughs, brioche, miniature items, braided bread and hors d’oeuvres.

• 

  Confiserie and Restaurant Schuh

  • Interlaken, Berne, Switzerland

  • Seasonal Pastry Cook

    • Jun 1985 - Sep 1985
    • Interlaken, Berne, Switzerland

    Produced elegant desserts and chocolate items for famous resort restaurant. Specialized in ice creams, pastries and confection.

• 

  Baeckerei H&V Michel

  • Adelboden, Berne, Switzerland

  • Konditor Confiseur (Pastrychef) seasonal

    • Dec 1984 - May 1985
    • Adelboden, Berne, Switzerland

    Winter season in ski resort town at my parents bakery.In charge of all pastry and cake production. Developed an assortment of mini confection. Assisted in baking bread.

• 

  Confiserie Feller

  • Berne, Switzerland

  • Education as Konitor-Confiseur (Pastrychef and Chocolatier)

    • Apr 1981 - Apr 1984
    • Berne, Switzerland

    Rotated through all the production stations, including tortes and cakes, pastries, bakery, ice cream and sorbets, and the praline and chocolate department, during my education as Konitor Confiseur and worked under a Master Pastry chef for 3 year apprentice ship, while attending Pastryschool in BerneI graduated best of Class in the Canton Berne. Switzerland