Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong
Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong

Chef Smita Grosse on why she had to adjust a recipe 20 times to cater to a Macanese palate

  • The Mauritian executive pastry chef at the Grand Hyatt Hong Kong talks about what it’s like to cook for 3,500 cruise ship passengers
  • Grosse adapts her desserts to her guests’ tastes – in Hong Kong, her bestselling dessert is a mango cheesecake

Topic |   Food and Drinks
Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong
Grand Hyatt Hong Kong’s executive pastry chef Smita Grosse. Photo: Grand Hyatt Hong Kong
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