She showcased her expertise right from the start
A graduate of Le Cordon Bleu London, Circle quickly made her mark as a talented pastry chef.
Invited to lead the creation and production for the school café, she showcased her expertise right from the start.
In 2016, Circle achieved her first major accolade, winning the gold medal in the “Free-Style Contemporary Plated Dessert” category at London Hotelympia.
Crowned “Dessert of the Year” winner by The Association of Pastry Chefs (UK)
Recognizing the booming potential in Asia’s culinary market, Circle returned to Hong Kong in 2016.
There, she honed her skills in Michelin-starred restaurants, specializing in high-end plated desserts and afternoon tea creations.
In 2017, her dedication paid off when she was crowned “Dessert of the Year” winner by The Association of Pastry Chefs (UK).
Specialized in alternative pastry techniques and recipe development
Circle joined Ecole Valrhona Asia in 2017, where she focused on delivering private pastry training sessions and public demonstrations throughout China.
In 2022, she returned to London to teach at Le Cordon Bleu, where she specialized in alternative pastry techniques and recipe development.
In May 2024, Circle advanced her career by joining l’Ecole Valrhona as a Pastry Chef Instructor, overseeing the UK and Northern Europe markets.
Circle continues to inspire with her expertise and creativity
With a passion for innovative dessert techniques and a commitment to elevating pastry education, Circle continues to inspire with her expertise and creativity.
