Mandarin Oriental, Hong Kong has appointed Daniel Texter as Executive Pastry Chef. With over 20 years of experience, Chef Daniel leads an award-winning team of 40 to deliver excellence in patisserie and bakery for The Mandarin Cake Shop as well as the other dining outlets, room service, banquets and offsite catering events.
Hailing from Germany, Chef Daniel has worked in highly acclaimed restaurants including three Michelin-starred restaurant Noma in Denmark and renowned patissier Adriano Zumbo in Australia where he was Head Pastry Chef. Prior to moving to Hong Kong, he held a pivotal role as Executive Pastry Chef at The Dorchester Hotel in London, U.K.
No stranger to Asia, Chef Daniel spent three years at Mandarin Oriental, Bangkok where he was instrumental to the modernisation of the Hotel’s pastry kitchen. He also spent time in Singapore leading the pastry team for the Les Amis Group.
A forward-thinking chef who likes incorporating unconventional ingredients such as vegetables and herbs in his creations, he is trained in new trends and techniques of pastry art. Chef Daniel is also known for his signature mother dough which he created in 2008 and has been his travelling companion ever since.
“As a pastry chef, I have had the opportunity to explore and embark in new challenges across the globe,” says Chef Daniel. “I love working with and learning from different people and cultures. Such exposure has allowed me to elevate and evolve, while bringing my own personal style to my craft. I am delighted to continue my journey at Mandarin Oriental, Hong Kong.”
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