ABOUT

The master chef behind Glory Patisserie is Keith, who was born in the vibrant city of Hong Kong, known as the “food paradise”. As a child, Keith developed an enduring bond with food. Through this fondness of food, it is unsurprising that the kitchen became his favourite place to be from a young age. Even to this day, “Every time I eat a delicious food, it remains on my mind. I naturally wonder about its origin and how it is made. The curiosity will eventually lead to many experiments in the kitchen!”. This remains his favourite place today, where he can spend many hours! Keith’s rst job was as an apprentice at the popular century-old bakery “Kee Wah” in Hong Kong. This paved the way for Keith’s future career as a baker and chef, allowing him to combine his passion for food with real hands on skills. He worked in “Taipan”, “Dragon Island” and “Mandarin Oriental Hotel”. After migrating to New Zealand in 1994, he started a new journey in food and catering. He was an apprentice specialising in Chinese dim sum and other cuisines in restaurants in East Auckland. This further enriched his knowledge and skills in Eastern, but also Western food. One of the main skills is perfecting his technique in bread and dessert making. This led to the establishment of his own pastry brand, Glory Patisserie; providing personally crafted desserts that combine avour and health, authenticity and innovation.