Photo Courtesy of Four Seasons Hong Kong 

I live in Sai Ying Pun with my fiancée Beatrize; she’s also a pastry chef and we recently got engaged. We wake up at 7am and after breakfast I take the tram to work. I’ve lived here just over a year and I love it.

I get to work about 9am and my first job is to check the mise en place for desserts to be served at lunch at Caprice and Caprice Bar. Then I go down to my office in the basement, have a coffee and check my email. This is when I organise my day and write a list of all the things I need to do, perhaps work on a new recipe or call a vendor.

I take my lunch early in the staff canteen. This is the first time I’ve lived in Asia and I love Chinese food. Then I go to Caprice for the lunch service that runs until about 3pm. My favourite part of the day is in between the lunch and dinner service, when I go into the kitchen to work on new ideas. I love my job – I have a great team and plenty of freedom to come up with new creations. At the moment I’m working on a Buche de Noel, a traditional French yule log. It’s a very big deal in Paris and pastry chefs compete to come up with the most creative and imaginative versions. My inspiration for this one is my hometown, Epinal, in the northeast of France.

"La Framboise" by Nicolas Lambert

Photo Courtesy of Four Seasons Hong Kong

I have an early dinner in the staff canteen about 6.30pm and then work on the dinner service. I’ve noticed that people are ordering more desserts since I’ve been working at Caprice, which is great. Sometimes I bring the dessert out to them and that’s always fun. Service finishes about 11pm and when I take the tram home it’s almost empty. Beatrize is home when I get back. I walk my dog Idefik – he’s a Westie and I named him after the terrier in the Asterix cartoon. Then it’s time for bed, ready to start another day.”