Yogesh Dutt

Independent luxury hospitality practice specialising in executive pastry leadership, concept development, culinary research, and hospitality publications. Following the successful reopening of Kempinski Taschenbergpalais Dresden, completed a portfolio of fixed-term assignments supporting luxury hotels and Michelin-starred restaurants across Germany.

Chef Pâtissier (Seasonal) — Landhaus Stricker (Relais & Châteaux), Sylt Mar 2026 – Jun 2026 Led the pâtisserie serving Michelin-starred BODENDORF'S and SIEBZEHN84, overseeing desserts, menu development, ordering, and the house-made praline programme. Executive Pastry Chef — JW Marriott Berlin Sep 2025 – Feb 2026 Directed pastry operations for a 505-room luxury hotel with extensive conference and banquet facilities, leading quality standards, HACCP compliance, cost control, and pastry operations across mult

As Head Chef Pâtissier at Kempinski Grand Hotel Taschenbergpalais Dresden, I led the launch of Amalie Patisserie & Lounge, creating standard operating procedures and ensuring every detail reflected the elegance of the palace. It was an honor to contribute to the reopening of this iconic hotel in Dresden, Saxony, Germany.

Spearheaded the pastry department at an artisanal bakery, focusing on creative dessert design and sustainable ingredient sourcing.

Pâtissier shaped by Northern Norway's hotels and konditoris — Mosjøen, Bodø, and Tromsø. Scandinavian kitchens taught me flat teamwork, precise workflows, and respect for seasonal ingredients; building my career through the pandemic taught me adaptability and consistency. I bring that Nordic mindset to everything I bake: simplicity, quality, and pastries that make guests feel welcome.

While living in Dinard, I worked as a stagiaire at the Grand Barrière Hotel, fully immersing myself in French culinary traditions and daily life. This experience allowed me to explore the rich food culture of Bretagne, learning regional specialties like Kouign-Amann and discovering the unique flavors that define this beautiful part of France, including the nearby city of Saint-Malo.

In my role as a Commis Pâtissier at IHG Hotels & Resorts in Abu Dhabi and Dubai, I had the opportunity to immerse myself in the cultural richness of Emirati cuisine while contributing to the production of a wide range of pastries and desserts. Working in a high-volume, multicultural setting, I honed my skills in delivering excellence under pressure and developed a keen attention to detail that has been invaluable in my career.