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Who is Stephan Will ?

I was born in 1972 in the small town of Halberstadt in the Harz area of former east Germany.

During my childhood I became increasingly interested in Food and the cooking of it, so I started to work in my school holidays in various restaurants and decided that this would be my future profession.

After finishing my apprentice ship as a fully qualified Chef as well as the fall of the Berlin wall I moved to the Black Forest area of Germany to get my first experiences in other regional foods as well as the first exposure to international cuisine.

As the Black forest Area in Germany is close to France and Switzerland and I spend many of my free days to absorbing the local foods and atmosphere there.

By then I decided to see more of the world and go further a field in my profession than just Germany and subsequently moved to England and spend the next 12 years there.


In my first establishment the Portman Hotel in London, while still working as a kitchen chef, I meet Martin Chiffers, who became my mentor as well as personal friend and introduced me to the finer points of pastry in particular the working with cooked sugar.

After spending nearly 2 years there and entering my first competition I decided to dedicate my work to the making of fine pastry.
I joined the Pastry Team at Harrods and absolved in my spare time an Advanced Diploma in Culinary Arts at Slough University under Prof John Hubert.

I still continued to enter various competitions and achieved awards including the William Page Challenger Award for best junior pastry and being part of the British Team of Chefs in Limerick Ireland.

After 2 years I got the opportunity to work with one of the best Pastry chefs in the Country, Robert Mey at the Hyatt Carlton Tower, until his retirement and became for a short time the Acting Pastry Chef of the newly opened Grissini restaurant, modeled on the same name restaurant in Hong Kong.

Having by then honed my skills I took on the challenge to work at the Savoy Hotel in London were I spend nearly 2 years and left to be part of the opening team of the Great Eastern Hotel.


At the Great Eastern Hotel as the Assistant Pastry Chef I was able to concentrate on training and developing our staff as well as myself over the 3 years spend there.
In 2003 with the birth of my Daughter I decided to move again, this time to Tokyo as my wife is Japanese.

In Japan I worked at the Tokyo American Club, a exclusive private members club with International as well as Japanese clientele, I found Japan to be a very challenging and interesting place with a great culture around food and eating out.

After spending 3 years in Tokyo, I spend some time working in the Imperial Palace Hotel in Seoul, South Korea were I continue to challenge my self as well as training and developing my local staff here.

I found working in Asia has giving me an opportunity to draw on my experiences as well as contently gaining more knowledge that has enabled me to produce up to date high class pastry products.

I am currently working as the Executive Pastry Chef of the Jumairah Carlton Tower in London an exclusive 5*hotel in the capital with an discerning international clientele

For further information’s please feel free to browse my CV and Gallery.

Culinary regards

Stephan Will