Shangri-La Hotel, Sydney is proud to welcome award-winning Melbourne-born pastry chef, Anna Polyviou, as its new executive pastry chef. Chef Anna’s exciting 13-year career has taken her from Melbourne to London, Paris, Chicago and, now, Sydney. Upon her return from Claridge’s Hotel in London, Chef Anna held the position as executive pastry chef at Bathers Pavilion for five years. During her time there, Chef Anna contributed to three cookbooks, judged many prestigious competitions and was the youngest pastry chef in the talented team.
In her new role at Shangri-La Hotel, Sydney, Chef Anna will take the pastry department to new heights with an exciting range of innovative macaron flavours, handmade chocolate bonbons and high-end desserts in the hotel’s all-day dining restaurant, Café Mix. The breakfast buffet at the hotel now features homemade granola bars and freshly baked almond croissants. Chef Anna has already led her team to great success by taking the hotel’s famous High Tea and Chocolate High Tea offering in the Lobby Lounge to a new level.
Chef Anna’s culinary training includes working alongside some of the world’s most talented pastry masterminds, such as Julie Sharp; Nick Paterson; the Queen’s pastry chef, Katherine Boyden from the United Kingdom; Pierre Herme from Pierre Herme Patisserie in Paris; and well-known Bathers Pavilion chef, Serge Dansereau from Sydney.
“I’m so excited to join the talented team of pastry chefs at Shangri-La Hotel, Sydney. We have a great pastry team who I am always learning from and we are constantly trying new things to take pastry at the hotel to a new level,” said Chef Anna, who leads a team of ten pastry chefs at Shangri-La Hotel, Sydney.
During her career, Anna has secured a degree in Culinary Arts in International Pastry from Thames Valley University in London and has trained with pastry chef icons, such as Kirsten Tibballs, Jean-Marie Auboine and Jerome Landrieu. Chef Anna has won a number of prestigious awards, including the Nadell Trophy for the UK’s Dessert of the Year and the Culinary Academy Award for Excellence for Pastry. Chef Anna is also the chairman and one of the founders of the Sydney Pastry Chef Club, an industry-learning programme for executive pastry chefs launched in 2011.
At Shangri-La Hotel, Sydney, Chef Anna and her team are working hard for the launch of the hotel’s first dessert degustation promotion in June. The five-course menu will feature fun delectable treats from Chef Anna’s recipe collection, including Popping Candy, Lemon Twist Soufflés and Mango Ice Cream on a Stick with a glass of sparkling wine. The event will take place every Wednesday evening in June in Anna’s pastry kitchen for an intimate group of 20 people per session.
For enquiries and reservations, please contact Shangri-La Hotel, Sydney on (61 2) 9250 6247, e-mail firstname.lastname@example.org or visit www.shangri-la.com.
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