Haute Sweets Patisserie

Condor Cruises

Haute Sweets PatisserieGianni Santin
Chef Santin trained at the L’Ecole Le Notre in Paris, Zurich, and Toronto. With over 30 years of experience, his culinary travels have taken him to Bali, Saudi Arabia, Jakarta, Bangkok, Singapore, Dallas, and Las Vegas. Prior to moving to Las Vegas, Chef Santin was the Executive Pastry Chef at Rosewood’s Crescent Court where he was awarded Pastry Chef of the Year in 2006 by the Texas Chef’s Association and Hotel Chef of the Year in 2007 by the Hotel Association. Chef Santin is excited to bring his unique vision back to Dallas, which he lovingly calls home.
Tida Pichakron
Chef Pichakron was a career changer, trading in corporate America for the kitchen. SheHaute Sweets Patisserie trained at the Culinary Institute of America at Greystone in Napa Valley, CA. After completing her training in 2007, she returned to Dallas to work at the Adolphus Hotel’s French Room before leaving for Las Vegas to join the opening team at the new Mandarin Oriental Hotel at City Center. After spending 3 1/2 years perfecting her
skills and her palate in Las Vegas, she is thrilled to be back home sharing her passion for creating amazing desserts and making people happy.

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