Meet the Executive Pastry Chef

Chef Edina Si

Chef Edina’s culinary journey began at a young age, where she first learned the art of cooking from her mother, a skilled cook in her own right, and was deeply inspired by her grandmother, whose expertise in baking ignited Edina’s passion. With the encouragement of her parents, she set off to Paris at the age of 16 to pursue formal training in both cuisine and pastry at the prestigious Le Cordon Bleu, a pivotal step that cemented her dedication to the pastry arts.

Chef Edina has worked with some of the most notable chefs in the industry. She trained under Chef Yamashita Masataka at his namesake bakery, mastering traditional Japanese pastry techniques, and worked under the tutelage of Chef Jérôme Chaucesse at Hôtel de Crillon. 

Her approach to pastry is deeply influenced by her commitment to using local ingredients and her love for travel, drawing inspiration from her culinary experiences around the world. Chef Edina explains, “I create dishes that combine the finest local ingredients with global flavours, taking guests on a journey with every bite.”

Her signature creations, such as the Blue Pea Lychee Calamansi Cake, Rum Raisin Manjari Gateau, and Single Origin 72% Chocolate Cake, are featured prominently at Pacific Emporium, the hotel’s all-day gourmet café located on Level 1 of Pan Pacific Singapore, alongside an ever-evolving range of delectable chocolates and pastries, as well as a daily afternoon tea experience..