Meet our Pastry Chef, Xun

Meet our Pastry Chef, Xun

We’re delighted to introduce you to our pastry chef, Xun, as we discover more about her career highlights, her favourite dessert to create, and what inspires her in the kitchen. From her scientific beginnings to competing, Xun brings both precision and artistry to every plate.

Q: What first inspired you to become a pastry chef?

It was the mix of science and creativity that drew me in. After obtaining a master’s degree in chemistry in France, I was drawn to the precision and creativity of French pastry arts. The process of transforming simple ingredients into visually stunning and delicious desserts captivated me, and I decided to pursue formal training at ENSP- a renowned French pastry school. It was there that I truly fell in love with the craft.

Q: Can you tell us a bit about your career journey?

My journey began with formal training, which laid the foundation in classical pastry techniques. From there, I’ve worked in a range of environments-from artisan patisserie boutique to fine dining restaurants- each offering unique challenges and learning opportunities. Currently, as a Sous Chef at Ragdale Hall Spa, I have the privilege to lead teams and mentor Junior staffs, combining my technical and leadership skills.

Q: What has been the most memorable moment of your career so far?

One of the most memorable moments was being selected as finalist in the UK & Ireland National selection for the World Chocolate Masters in 2024. It was intense, but also super exciting to compete and share my work with people who really appreciate the craft.

Q: Do you have a signature pastry or dessert you love to make?

While I enjoy experimenting with seasonal and dietary-conscious creations, I have a particular passion for chocolate work and sugar sculpture. My signature desserts often feature intricate chocolate elements, combining technical precision with visual elegance.

Q: What skills are most essential for someone wanting to become a pastry chef?

Beyond mastering fundamental techniques, I believe patience, resilience and creativity are vital. Precision is crucial, but so is adaptability – ingredients and conditions can change, and a good chef must think on their feet. And of course, hygiene and food safety are a must.

Q: What’s the most challenging part of being a pastry chef — and the most rewarding?

The hardest part is probably the pressure – especially during service or big events. Everything must be perfect and on time. But the most rewarding part is seeing someone’s face light up when they try your dessert. That moment makes it all worth it.

Q: How do you approach creating new desserts or seasonal menus?

I usually start with what’s in season and think about flavours that work well together. Then I play around with textures and presentation. I also consider dietary needs- vegan, gluten-free, allergies- so everyone can enjoy something. It’s a mix of inspiration, testing, and teamwork.

If reading about Xun’s journey has left you craving something sweet, you’re in luck. In our next blog post, Xun takes us step-by-step through how she makes one of Ragdale’s most popular desserts, the classic Eton Mess. Discover her tips, tricks, and presentation secrets so you can recreate this indulgent treat at home.