With a passion for recipe and aesthetic development, Natalie Eng is a Singapore-born pastry chef with a background in classical French training. Natalie realized her love for patisserie at her first pastry stint at Antoinette Singapore, before going abroad to pursue her dreams. In Paris, Natalie trained under award-winning Pastry Chef Cedric Grolet at Alain Ducasse’s 3-MICHELIN-starred Le Meurice. After her formative years in Paris, Natalie returned to Singapore to lead the Pastry R&D division of modern fine dining restaurant Sorrel, before joining Neighbor Bakehouse in San Francisco, California, where she honed her skills in viennoiseries.
A testament to her free-spirited nature and love for out-of-box challenges, Natalie has been recruited by world-renowned brands such as Chanel and Van Cleef & Arpels to develop unique pastry recipes for private catered events and seedings. Her most recent pastry stint in Hong Kong saw her completing two years as Executive Pastry Chef at LE PAN, where she led the restaurant’s innovative dessert menu alongside Executive Chef Edward Voon.
Natalie’s pastry creations draw inspiration from sculptures, nature, and architecture, which are reflected in her textural, minimal, and elegant approach to desserts. Her true passion lies in recipe development, with hopes to visually delight whilst maintaining an element of surprise in every dish she produces.