Patisserie Chef — London

Sarah Benson

An international pastry chef shaped by Florence and Turkey — working in viennoiserie, panettone & lievito madre, chocolate, and seasonal plated desserts rooted in classical technique.

01 — Selected Work

From the pass.

A growing portfolio of viennoiserie, panettone, chocolate work and seasonal plated desserts.

02 — About

My pastry career has taken me across Europe — and it is that international experience that sets me apart.

I trained and worked in Florence, one of the world's great culinary cities, completing my Diploma of Higher Education at the Florence University of the Arts while working as a pastry chef. Immersed in Italian tradition, I developed a deep appreciation for precision, quality ingredients, and the discipline that defines great patisserie.

I later took my skills to KULT, Alaçatı in Turkey, broadening my technique across different culinary cultures and high-standard service. Today I'm based in London, confident running a pastry section from mise en place through to post-service across fine dining, banqueting and brasserie formats.

Sarah Benson, patisserie chef
Sarah Benson — London
03 — The Craft

A foundation in classical technique, an instinct for the seasonal.

  • i

    Viennoiserie & Lamination

    Laminated doughs and daily breakfast viennoiserie — shaped, proved and baked for service.

  • ii

    Panettone & Natural Leaven

    Traditional lievito madre cultivation, panettone and Colomba di Pasqua to Italian standards.

  • iii

    Chocolate Work

    Tempering, ganache and sculptural showpieces — from fine garnish to centrepiece.

  • iv

    Entremets & Plated Desserts

    Refined entremets and an intimate, seasonal plated style developed with creative autonomy.

  • v

    Menu & Costing

    Menu construction, stock rotation, ordering and pricing across multi-section service.

  • vi

    Compliance

    HACCP certified — food hygiene, allergen management and digital food-safety record-keeping.

04 — Journey

Ten years across kitchens in Italy, Turkey & the UK.

  1. Nov 2021 — Nov 2025

    Pastry Chef / Bread Maker

    Hub 21 — Montale, Pistoia · Italy

    Led breakfast viennoiserie and lamination, and the daily mignon range — bignè, sacher, tartelettes — alongside seasonal panettone and Colomba di Pasqua to traditional Italian standards, supporting the bakery (panificio) across lab and bread sections.

  2. Jun 2022 — Mar 2023

    Chef de Partie, Pastry

    Pint of View — Florence · Italy

    Ran the pastry and bread section for a small-team kitchen, developed an intimate seasonal dessert menu with creative autonomy, and worked the cold line alongside pastry duties during service.

  3. Mar 2021 — Oct 2021

    Pastry Chef

    KULT — Alaçatı · Turkey

    Co-developed the opening menu with the executive chef and ran the pastry department from launch — daily handmade entremets, black brioche buns and dessert nachos, with original recipes, costing and pricing.

  4. 2020 — 2021

    Dip.HE, Baking & Pastry — Distinction

    Florence University of the Arts · Italy

    Italian and international pastry technique, hands-on chocolate sculptural work, and lab production of pastries and entremets for paying customers.

  5. Mar 2018 — Mar 2020

    Head Chef

    Original Keys — Driffield · United Kingdom

    Oversaw dinner service, stock ordering and seasonal & Christmas menu design for the catering team, producing home-made food across themed nights and events from prep to delivery.

  6. 2017 — 2020

    Patisserie, Confectionery & Culinary — Distinction

    Hull College · United Kingdom

    Fresh cream mousses, sweet/short/choux pastry, sugar work and foundational culinary practice — graduating with Distinction throughout.

  7. Feb 2015 — Jul 2016

    Baker's Apprentice

    Costello's Bakery — Driffield · United Kingdom

    Where it began — stock rotation, ingredient calculation and core bakery fundamentals, building foundational craft and kitchen discipline.

Beyond the pass
05 — Contact

Let's make
something beautiful.

Available for pastry positions, consulting and collaborations across London and beyond.