About Me

I was born in Indonesia, then graduated from Business School in Singapore and began career with IBM as business strategy consultant and project manager. I had a cake baking business on the side to express my creativity before I decided to go all-in and pursue it seriously.

I moved to France to do further study on the Art of French Pastry at Ecole Nationale Superieure de la Patisserie, an institution founded by Alan Ducasse.

Whilst in France, I worked at the Ritz Paris, working at both its 2 Michelin Restaurant, L’Espadon and its Salon du The respectively. In 2012, I moved to Melbourne and became head chef for arguably the first of-its-kind dessert bar, Om Nom at The Adelphi Hotel. During this time, I had the opportunities to set many amazing sweet sensations as pressure tests for Master Chef Australia contestants.

I opened up my own business with my husband (also a pastry chef) at 2017, called GLACE Dessert Artisanal.

We just recently renovated our original Windsor shop after 7.5 years and balancing both our retail spaces as well as our dessert wholesale supply division.

Along with this business, I also do consultancy for F&B companies both in dessert aspects such as menu creations, mise en place provisions, ideation as well as from their business strategy angles.