Chef En-Ming Hsu
Chef En-Ming Hsu
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Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work
experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming was the first student to receive a Baking and Pastry degree from the Culinary Institute of America in Hyde Park, New York. From there, her work experiences include some of America’s best hotels and restaurants. |
In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004.
Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York's exclusive St.
Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares
her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She
also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where
she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of
competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and
World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand
Prix held in Tokyo. In 2015, En-Ming partnered with King Arthur Flour and Craftsy to produce an online class Modern
Methods for Classic Cakes, available on Craftsy.com.
Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design
and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate
and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American
pastries, chocolate and sugar confectioneries. En-Ming also enjoys exploring the local farmers’ markets to find
inspirations for her desserts. The results of her efforts are award-winning.
In 2001, En-Ming served as Team Captain of the first U.S. pastry team to take the Gold Medal at the Coupe du
Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and new gastronomic ideas
of the world’s finest pastry chefs. Hsu returned to the Coupe du Monde in 2003 to serve as President of the
International Jury and from 2005 through 2009 as Jury President and Manager for Team U.S.A. Hsu is a founding
board member of Club Coupe du Monde de la Patisserie U.S.A.
In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year”
award. In 2009, En-Ming received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales
University, Charlotte Campus. She was also recognized by Académie Culinaire de France as Dame de l’Année
2009. Other awards include “Lifetime Achievement Award” in 2008 by Paris Gourmet, “Distinguished Visiting
Pastry Chef” in 2007 and 2008 by Johnson and Wales University, “Best Pastry Chef In Chicago” in 2003 by
Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of
the Top 10 Pastry Chefs In America” in 1998 and 2001 by Chocolatier and Pastry Art & Design magazines. She
was a “Rising Star Chef of 1999” for the James Beard Foundation. In 1997, she was named "Pastry Chef of the
Year in America" for capturing the gold medal at the Eighth Annual U.S. Pastry Competition held in New York City.
En-Ming’s work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef’s Magazine,
Pastry Art and Design, Pastry’s Best, and Shelter magazines. Her recipes are also published in A Neoclassic View of
Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef’s Apprentice, and
Essentials of Nutrition for Chefs. En-Ming’s instructional DVD Chocolate Pastries Made Simply At Home is available
on her website www.pastryresource.com.
En-Ming is a member of Les Dames d’Escoffier and Académie Culinaire de France.
Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York's exclusive St.
Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares
her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She
also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where
she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of
competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and
World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand
Prix held in Tokyo. In 2015, En-Ming partnered with King Arthur Flour and Craftsy to produce an online class Modern
Methods for Classic Cakes, available on Craftsy.com.
Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design
and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate
and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American
pastries, chocolate and sugar confectioneries. En-Ming also enjoys exploring the local farmers’ markets to find
inspirations for her desserts. The results of her efforts are award-winning.
In 2001, En-Ming served as Team Captain of the first U.S. pastry team to take the Gold Medal at the Coupe du
Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and new gastronomic ideas
of the world’s finest pastry chefs. Hsu returned to the Coupe du Monde in 2003 to serve as President of the
International Jury and from 2005 through 2009 as Jury President and Manager for Team U.S.A. Hsu is a founding
board member of Club Coupe du Monde de la Patisserie U.S.A.
In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year”
award. In 2009, En-Ming received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales
University, Charlotte Campus. She was also recognized by Académie Culinaire de France as Dame de l’Année
2009. Other awards include “Lifetime Achievement Award” in 2008 by Paris Gourmet, “Distinguished Visiting
Pastry Chef” in 2007 and 2008 by Johnson and Wales University, “Best Pastry Chef In Chicago” in 2003 by
Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of
the Top 10 Pastry Chefs In America” in 1998 and 2001 by Chocolatier and Pastry Art & Design magazines. She
was a “Rising Star Chef of 1999” for the James Beard Foundation. In 1997, she was named "Pastry Chef of the
Year in America" for capturing the gold medal at the Eighth Annual U.S. Pastry Competition held in New York City.
En-Ming’s work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef’s Magazine,
Pastry Art and Design, Pastry’s Best, and Shelter magazines. Her recipes are also published in A Neoclassic View of
Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef’s Apprentice, and
Essentials of Nutrition for Chefs. En-Ming’s instructional DVD Chocolate Pastries Made Simply At Home is available
on her website www.pastryresource.com.
En-Ming is a member of Les Dames d’Escoffier and Académie Culinaire de France.
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