Eliza Stammers

I am a pastry chef trained in classical French pastry by Ferrandi Paris. I have experience in 1 & 2 Michelin star restaurants, patisserie development, production and event catering. My aim is to develop my career in the hospitality industry combining my organisational skills and culinary knowledge in management and kitchen roles.

Pastry Junior Sous at Labombe by Trivet (2025-08 – Present)

• Lead Pastry Chef. Joined Senior Team prior to opening, role developing dessert menu. Michelin star awarded after only 5 months. Continue to develop fine dining desserts for menu using seasonal ingredients.
• This role has given me knowledge and confidence in creating dishes within budget and at pace.

Pastry Junior Sous at La Môme at The Berkley (2025-04 – 2025-08)

• Junior Sous Chef in charge of a team of 3. Roles include creating menu items ordering allocating tasks to CDP. In first week Head Chef left on paternity leave so covered all Head Chef roles during their absence
• Experience in team leadership to add to my pastry skills.

Pastry Chef de Partie at Sola Soho (2025-02 – 2025-04)

• Only pastry Chef in Michelin starred restaurant responsible for all mise-en-place and service of desserts and mignardise.
• Development of deserts and mignardise to Michelin standard, including creating desserts to meet special dietary requirements.

Pastry Commis Chef at Harrods (2024-02 – 2024-11)

• Large scale high quality fresh pastry production
• Wide range of products covering patisserie and desserts for restaurants.
• For last 2 months covering for Demi role regularly due to staff shortages.

Pastry Commis Chef at Le Gavroche (2023-05 – 2024-01)

• One of a team of 3 providing all pastry items for 2 Michelin star restaurant
• Covered full pastry service with CDP (when Section Head away)
• Helped create and design dessert specials
• Event experience with Le Gavroche team both on and off site.

Intern at Auberge de la Charme (2023-01 – 2023-04)

1 Michelin Star restaurant.

• Working at Michelin star standard
• Experience in fine-dining plated desserts
• Production experience with associated catering business

Patisserie student at Ferrandi Paris (2022-08 – 2022-12)

Intensive professional program in French Pastry.

• Learning all forms of pastry from tarts to viennoiserie to entremets.
• Creating layered desserts
• Pairing wine with desserts
• Applying scientific methods to adapt and create recipes

Chef at Rooftop Gardens (2022-02 – 2022-07)

Bar and Restaurant

Kitchen Assistant/Front of House at White Dove Barns (2021-07 – 2022-02)

Luxury Wedding Venue

Diploma in Intensive professional program in French Pastry – Ferrandi Paris (2022 – 2022)

BSc in Physics – Durham University (2018 – 2021)

A-levels in Maths (A*), Further Maths (A), Physics (A), Chemistry (A) – Wymondham College (2016 – 2018)

GCSEs in 7A*s, 2As and 3Bs (including A* in French) – Bungay High School (2016)