Life in The Dorchester pastry kitchen with World Cup star Wallace Li
Wallace Li this year achieved a dream.
The talented junior pastry sous chef at The Dorchester was selected to represent Team UK at the Pastry World Cup in France, alongside Glen Sharman (Le Manoir aux Quat’Saisons) and Rémy Pugeot from Raffles at The OWO.
The talented trio headed to Lyon, overseen by Wallace’s boss at The Dorchester, executive pastry chef Michael Kwan.
Competing at the Pastry World Cup in Lyon
Japan emerged victorious, joined on the podium by France and Malaysia, with UK placing ninth.
For chocolate expert Wallace, the final result was not all that mattered. Just being part of the group was a huge achievement in itself.
“Being part of the UK pastry team was always my dream,” Wallace explained.
“When I came to London, I contacted chef Michael. We had a chat and I said chef, can I give you hand for the World Pastry Cup final in 2023?
“Dreams came true after. Since 2023, I started on amenities with chef Michael (at The Dorchester). In the same year I wanted to challenge myself as well, so I joined the UK Open. I passed and then we went with Remy for the European Cup in Paris. We got number three.
“Then this year we went to Lyon for the final of the World Pastry Cup.”
He added: “At the Dorchester, our pastry kitchen is one of the largest, most well-equipped hotels in the city.
“The hotel has been refurbished and supports all the staff to go to competitions.
“As a big team in pastry, we can accommodate the staff and reorganise the rota for them to have rest days or to practice for competitions.
“Without this support, it is very hard to go to the competition, because all the equipment in the hotel is brilliant and all the support from the head chef.”
Inside The Dorchester’s Pastry Kitchen
Wallace is part of a well-oiled machine in The Dorchester pastry kitchen on Park Lane in London.
Michael is at the helm of the 26-strong brigade, supported by executive sous chef Alec Lowe, with Jessy Mariau working as head baker and Wallace part of a junior sous team alongside the likes of Jonnalyn Closa and Mignon Strydom.
“It is very humbling to be part of the pastry team at The Dorchester, to work with all the legends here,” said Wallace.
“The Dorchester has a long, elegant history. We have a lot of outlets like ballrooms, café, Parcafé, cake shop, Promenade for afternoon tea, lunch, dinner, all-day dining. It shows all the creativity for all the different outlets.”
Wallace also explained the daily routine of the team at the pastry team at the five-star hotel.
“The bakers come in at 4am and will start to laminate the croissants and the dough for the viennoiserie, which we do freshly every day for Parcafé.
“Then around seven o’clock, the pastry team will come to get the cake shop and afternoon tea ready for Promenade.
“We do four types of cake for afternoon tea. On a weekday we produce around 80 covers and, on a weekend, we do around 100 covers for afternoon tea.
“In the cake shop we have eight types of cake. For example, we have the Dorchester Rose, which is
inspired by the roses which are tailor-made for us in Holland.
“We also have the Dorchester signature chocolate cake, which is suitable for gluten-free and vegan people.”
Working with Michael Kwan
Wallace has been at The Dorchester for around three years and is the only place he has worked in England, teaming up with Michael, who himself came across to the country from Hong Kong.
Michael worked for the likes of Hakkasan and The Fat Duck, before joining The Dorchester in 2022.
“This was the first job I had when I came to London,” Wallace explained.
“Before I came to London, I text chef Michael and said chef, can I work with you?
“We were friends before on Instagram, so I messaged him on there, then we had a chat.
When I came to London, he invited me for a trial and an interview with him. I passed the trial and now we have been working together almost three years.
“The Dorchester is one of the most successful hotels. It is a big honour to work in this pastry kitchen with chef Michael and I’m very proud that we are doing all the cakes, afternoon tea, chocolate rooms and amenities.”
Wallace also works closely with Alec.
“Chef Alec is executive pastry sous chef, who worked together with Michael before in London,” he explained.
“We have worked together for almost three years now and he is a very helpful guy to cooperate all the teams and sections, to make it run more smoothly and help us create brilliant stuff.”
Signature Pastry Creations at The Dorchester
With such a wide range of culinary offerings at The Dorchester comes many opportunities for the pastry chefs.
Asked for his favourite things on the menu at The Dorchester, Wallace said: “My favourite pastry item is the strawberry and Earl Grey meringue, for pre-dessert in Promenade for afternoon tea.
“For me, chocolate is truly the heart of the pastry. It’s like butter, sugar and vanilla. I love chocolate.”
He added: “It’s very important to learn all the skills. We are very lucky working in hotels, we can go in all the sections.
“Before I worked in afternoon tea and now I work in banqueting and have done for around one year. It is a great honour to work in a big hotel, in all the sections in pastry.”
Advice for Aspiring Pastry Chefs from Wallace Li
Wallace is living his dream in London.
Asked what tips he would give to other chefs looking to make a career specialising in pastry, Wallace said: “My advice for anyone who wants to become a talented pastry chef, I would say time control is the first thing. Because all the time is very important in pastry, like proving the viennoiseries and the bread, time is very important.
“And the baking time for cakes, madeleines, in the oven is very important as well.
“Of course you have to be hardworking in pastry. We do long hours, but you need to enjoy what you are doing.
“If you lose the passion, I don’t think you will enjoy being a pastry chef.”
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
Life in The Dorchester pastry kitchen with World Cup star Wallace Li
