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rommel reyes

Pastry Chef

 
 
 
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Reyes is a pastry chef practicing classic and modern French pâtisserie with ingenuity and aesthetics. Based in Helsinki, Finland, he also is a freelance consultant. With over ten years of experience, his works include various pastry related projects in cafes, restaurants, bakeries and retail businesses both locally and internationally.

He believes that sustainability and social responsibility should apply to whatever we do. That prompts him to develop cakes and pastries which are dairy free, low in processed sugar and gluten free without compromising the taste and quality. In the last two years, he continuously tests and experiments pastry products using “Free From“ ingredients and other plant-based products. His home kitchen doubles as a test kitchen. Mentoring and helping others succeed play a significant role in his professional career.

 
 
Plant-based food is the future and happening now. My mission is to create pastry products which everyone can eat regardless of their diets.
— Rommel Reyes
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Learning and innovation go hand in hand. The arrogance of success is to think that what you did yesterday will be sufficient for tomorrow.
— William Pollard.
 

Background

Trained in classical French cooking and baking, Rommel graduated with a Diploma of Culinary Arts in Manila in 2008.

After a series of apprenticeships in various professional kitchens in Manila and Europe, he moved to Finland to work for a restaurant in the heart of Helsinki in 2009.

In 2012, he attended an advanced training on French pâtisserie at the prestigious École Bellouet Conseil in Paris. In the same year, he completed a certificate program on Food Service Management from Cornell University’s School of Hotel Administration. He also has a background in graphic design and visual marketing.

Currently working as the pastry chef of an International F&B company in Finland, Reyes was the pastry chef & co-founder of The Choux Company Patisserie from 2014-2017 and the pastry chef of Frambois Patisserie and boulangerie from 2012 till 2014.

 
 
 

The most daunting part of planning a menu is the dessert. Rommel developed an amazing dessert line for our modern Southeast Asian fusion concept. Everybody loves every bite of it.

/  Raymond Rivera, Co-owner & Head chef @sentro helsinki /