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.
ScrollMy 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 at Pint of View. 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.
A foundation in classical technique, an instinct for the seasonal.
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i
Viennoiserie & Lamination
Laminated doughs and daily breakfast viennoiserie — shaped, proved and baked for service.
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Panettone & Natural Leaven
Traditional lievito madre cultivation, panettone and Colomba di Pasqua to Italian standards.
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Chocolate Work
Tempering, ganache and sculptural showpieces — from fine garnish to centrepiece.
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iv
Entremets & Plated Desserts
Refined entremets and an intimate, seasonal plated style developed with creative autonomy.
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v
Menu & Costing
Menu construction, stock rotation, ordering and pricing across multi-section service.
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vi
Compliance
HACCP certified — food hygiene, allergen management and digital food-safety record-keeping.
From the pass.
A growing portfolio of viennoiserie, panettone, chocolate and plated desserts.
Ten years across kitchens in Italy, Turkey & the UK.
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Nov 2021 — Nov 2025
Pastry Chef / Bread Maker
Hub 21 — Montale, Pistoia · ItalyLed 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.
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Jun 2022 — Mar 2023
Chef de Partie, Pastry
Pint of View — Florence · ItalyRan 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.
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Mar 2021 — Oct 2021
Pastry Chef
KULT — Alaçatı · TurkeyCo-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.
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2020 — 2021
Dip.HE, Baking & Pastry — Distinction
Florence University of the Arts · ItalyItalian and international pastry technique, hands-on chocolate sculptural work, and lab production of pastries and entremets for paying customers.
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Mar 2018 — Mar 2020
Head Chef
Original Keys — Driffield · United KingdomOversaw 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.
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2017 — 2020
Patisserie, Confectionery & Culinary — Distinction
Hull College · United KingdomFresh cream mousses, sweet/short/choux pastry, sugar work and foundational culinary practice — graduating with Distinction throughout.
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Feb 2015 — Jul 2016
Baker's Apprentice
Costello's Bakery — Driffield · United KingdomWhere it began — stock rotation, ingredient calculation and core bakery fundamentals, building foundational craft and kitchen discipline.
- Molecular gastronomy
- Food science
- The art of chocolate
- Lievito madre cultivation
- Seasonal ingredient research
Let's make
something beautiful.
Available for pastry positions, consulting and collaborations across London and beyond.