Asia’s pastry scene is thriving, driven by a new generation of chefs who are blending technical mastery with cultural storytelling and bold creativity. From sculptural showpieces and vegan innovations to heritage-inspired creations, these pastry talents are redefining the region’s dessert landscape. In this list, with no particular order, Top 10 of Asia celebrates the top 10 most brilliant and creative pastry chefs across Asia — pioneers, mentors and visionaries who have not only elevated the craft but are also shaping its future. Whether running Michelin-starred kitchens or inspiring through global masterclasses, each of these chefs brings a unique flavour to the table and a sweet finish worth remembering.
Natsuko Shoji (Japan)
Natsuko Shoji is a trailblazing Japanese chef and pastry artist renowned for blending haute couture with haute cuisine. Born in Tokyo in 1989, she opened her single-table restaurant, été, at just 25, alongside her patisserie Fleurs d’été, famed for its exquisite mango tart. She became the first Japanese female chef to win Asia’s Best Pastry Chef (2020) and Asia’s Best Female Chef (2022). Shoji draws inspiration from the fashion world, often collaborating with luxury brands for exclusive events. In 2025, she will oversee the opening of the BLUE BOX Café in Ginza, cementing her influence in both culinary and fashion circles.
Dej Kewkacha (Thailand)
Self-taught and visionary, Dej Kewkacha is redefining Asia’s dessert scene. From founding Kyo Roll En—Thailand’s top Japanese dessert café—to curating omakase-style experiences at Kyo Bar, his creations blend Japanese precision with Thai vibrancy. With no formal culinary training, his global upbringing and fearless experimentation have led to daring, herb-infused desserts that blur boundaries. As executive pastry chef for Gaggan at Louis Vuitton, he crafts imaginative sweets reflecting both brand luxury and local flavour. Crowned Asia’s Best Pastry Chef 2025, Chef Kewkacha is a bold force placing Thai desserts on the global map with artistry, finesse and flair.
Maira Yeo (Singapore)
Maira is an accomplished pastry chef with a distinguished background in Michelin-starred kitchens, including her tenure at Cloudstreet and Meta in Singapore. In 2022, she was honoured as Asia’s Best Pastry Chef by Asia’s 50 Best Restaurants — a recognition of her creativity, precision and refined palate. Now based in Shanghai, Maira leads the pastry program for both EHB and Tearoom by EHB. At EHB, she works closely with Chef Esben to co-develop seasonal dessert menus that reflect the restaurant’s Nordic culinary philosophy, bringing balance, texture and narrative to each course. At Tearoom by EHB, she curates the quarterly afternoon tea collections — a delicate exploration of seasonality, elegance and artisanal technique.
Loi Ming Ai (Malaysia)
Loi Ming Ai began his pastry journey at a traditional Malaysian cake shop before refining his skills in French pastry at APCA Malaysia. He quickly rose to global acclaim after leading Malaysia to victory at the Coupe du Monde de la Pâtisserie in 2019. Known for his sculptural finesse and mastery of frozen desserts, Chef Loi blends artistic passion with technical precision. He now travels the world as a pastry consultant and masterclass instructor, sharing his expertise with the next generation. As co-founder of Voilà with fellow Debic ambassador Chef Otto, he champions dessert innovation and education. For Loi, pastry is a universal language that celebrates cultural diversity, creativity and the joy of sweet indulgence.
Otto Tay (Malaysia)
Hailing from Muar, Malaysia, Otto Tay is a world-renowned pastry chef celebrated for co-leading Malaysia to victory at the Coupe du Monde de la Pâtisserie in 2019 with his vegan masterpiece La Floraison. With early experience at Hotel Maya and KLCC Convention Centre, he later became a pastry instructor and consultant across Asia. Otto has earned numerous accolades, including Malaysia’s Most Outstanding Young Pastry Chef and champion titles at the Asian Pastry Cup. A master of chocolate showpieces and elegant flavour combinations, he brings artistic vision to every creation. Today, Otto continues to inspire aspiring chefs through international masterclasses and, alongside Chef Loi Ming Ai, co-leads Voilà, a pastry brand devoted to innovation, education and exquisite desserts.
Angela Lai (Singapore)
Pastry chef Angela Lai is best known for her time at the 3 Michelin-starred restaurant Taïrroir in Taipei, where she crafted desserts that merged artistry with innovation. In 2021, Angela was honoured with the prestigious title of Asia’s Best Pastry Chef by The World’s 50 Best Restaurants, a recognition of her extraordinary talent and creative vision. Her work redefined the boundaries of modern pastry, blending refined technique with cultural storytelling, drawing from different traditions, daily lifes and her multicultural roots. Now forging her own path, Angela continues to push the boundaries of modern pastry, inspiring new generation across Asia and beyond.
Heny Sison (Philippines)
Heny Sison is a celebrated Filipino culinary icon known for her elegant cakes, influential cooking show, A Taste of Life, and decades-long impact on the country’s food scene. After leaving a corporate career to pursue baking, she trained under renowned experts locally and abroad, including at the Wilton School in Illinois. Heny is a Certified Culinarian and Pro Chef Level 1 from the Culinary Institute of America. Today, she continues to shape the industry as a food stylist, cookbook author, columnist and co-owner of Victorino’s Restaurant and the Heny Sison Desserterie. Her lifelong passion for travel, heritage cuisine and mentorship define her commitment to preserving Filipino culinary traditions while inspiring future generations.
Mineko Kato (Japan)
Born in Tokyo, this distinguished pastry chef blends fine art, design and culinary craftsmanship into every creation. With over a decade of experience at Michelin-starred restaurants in Italy, including Osteria Francescana and Il Luogo di Aimo e Nadia, Mineko Kato honed her skills in both refined pastry and chocolate work. Today, she crafts desserts that honour Japan’s natural bounty, incorporating native herbs and house-made ingredients like wild yeasts. Her elegant, nature-inspired approach delivers more than just flavour as it evokes the essence of a meaningful journey.
Louisa Lim (Singapore)
Louisa Lim’s rapid rise in the pastry world reflects a rare blend of talent, discipline and fearless reinvention. With no baking experience, she left Singapore to study at Le Cordon Bleu Paris, later honing her craft in Michelin-starred kitchens across France. Today, she leads the pastry team at Odette, where her refined, Asian-inspired desserts offer a delicate finish to one of Asia’s most acclaimed menus. Lim’s style is thoughtful and modern, balancing flavour, texture and presentation with precision. Her journey from novice to Asia’s Best Pastry Chef 2023 highlights her as a leading voice in Asia’s evolving dessert landscape.
Dedy Sutan (Indonesia)
Dedy Sutan is one of Indonesia’s most respected pastry chefs, with over 15 years’ experience crafting award-winning desserts. He has held key roles in Dubai, Jakarta and Bali, and represented Indonesia at the prestigious Coupe du Monde de la Pâtisserie in 2017. Known for his progressive style and playful creations, Dedy now serves as Executive Pastry Chef at Padma Hotel Semarang, where he leads Goolali Gelato Bar & Patisserie. He also brings his signature flair to COMO Beach Club in Bali, where his focus on healthy, flavourful cuisine fits seamlessly into the COMO Shambhala philosophy. Passionate about innovation, Dedy continues to inspire through culinary storytelling, team mentorship and a deep respect for Indonesian ingredients.
