Executive Pastry Chef Frank Braun
Executive Pastry Chef Frank Braun. With excellent skills in sugar work and pastry, Chef Frank received a master diploma for confiserie in Heidelberg and undertook a three-year apprenticeship as confectioner in Frankfurt, Germany.
Willing to expand his horizons, Chef Frank worked his way up from his first job as confectioner in 1985 to executive pastry chef in 2006. He has collected valuable experience while working in five-star hotels in European countries (Germany, Switzerland and Scotland) and the Asia Pacific region, including China, Hong Kong, Philippines and Singapore. He has many years of experience with Shangri-La Hotels and Resorts at Shangri-La Hotel, Jakarta in Indonesia and Far Eastern Plaza Hotel, Taipei in Taiwan.
No matter how sweet his business is, Chef Frank never takes it lightly. He is extremely focused when it comes to work. Therefore, we can rest assured that only the crème de la crème of desserts will be put on The Chocolate Boutique menu.