CHINA Louie Ye

Experience
Ye has built his career working as pastry chefs in some of the most prestigious hotels and restaurants around the world, such as the Three on the Bund restaurant, which has three Michelin stars, and the 5-star Park Hyatt and Shanghai where he currently works. He has also worked for the Ritz-Carlton, Radisson and InterContinental Hotel groups in the role of pastry chef and cook.

Associations
Judge, Beijing FHC Culinary Arts Competition, 2006 - 2008
Judge, Shanghai FHC Culinary Arts Competition, 2008
Judge, Coupe du Monde de la Patisserie, 2013

Awards
Head of winning team for Plate Dessert and Chocolate Cake, Shanghai FHC Culinary Arts Competition, 2004
Head of winning tea for Wedding Cakes, Hong Kong International Culinary Arts Competition, 2004
Head of winning team for Chocolate Showpiece, runner-up for Breads, Shanghai FHC Culinary Arts Competition, 2003
Represented China to become Seventh place, World Pastry Competition, 2003
Head of winning team for Wedding Cakes and runner up for Sugar Showpiece, Shanghai FHC Culinary Arts Competition, 2002
Head of winning team for Wedding Cakes, Shanghai FHC Competition, 2001