In my case I always stick to texture, temperature, design, good ingredients, and techniques. The trend is always innovation, things that are new! People want to see something new all the time. How do you see the Pastry World in Asia? What will the next big trend be? They allow you to continue to grow”, Long said. It has been the longest hotel company that I have worked for, simply because it is one of the best companies in the world. “I am honored and excited to work for The Ritz Carlton. He moved back to Asia in 2003 to Hong Kong to work for the Ritz Carlton. Soon after, he joined the Ritz Carlton Company as head pastry chef of The Ritz Carlton Hotel in Istanbul in 2000.Ĭhef Long travelled to Paris to perfect his pastry technics in Lenotre and worked for Pierre Herme’s shop in Paris. French and Japanese pastry techniques and inspiration made him go to culinary school in Malaysia where he developed a fascination with the art of chocolate and desserts from the moment he was in college.Īt his first job at the Regent Hotel, a Four Seasons Property in Singapore, he started as a pastry chef assistance under the tutelage of Kenny Gong, where he learned the art of pastry.

The Malaysian-born chef started his pastry career in a local bakery in his hometown of Kuala Lumpur. With extensive knowledge in the fine art of pastry, he has refined alluring desserts with his over 24 years of experience. In my journey through Asia, I had a chance to talk to Richard Long, the Executive Pastry chef of The Ritz Carlton in Hong Kong, about his life and his professional career.

The Book of Paul by Richard Long