Samuel Tancredi

Head Pastry Chef with extensive experience leading pastry operations in luxury 5★ hotels and high-volume fine dining environments. Proven expertise in multi-outlet production, menu engineering, cost control and structured team leadership. Commercially driven and operationally disciplined, with an entrepreneurial background as Co-Owner of an independent pastry business.

Acting Head Pastry Chef at Conrad St. James Hotel (2024-08 – Present)

Lead full pastry department operations within a luxury 5★ hotel

• Lead full pastry department operations within a luxury 5★ hotel
• Direct multi-outlet production including restaurant service and afternoon tea
• Manage and mentor a team of 5 chefs
• Drive menu engineering, cost control and calorie compliance
• Maintain brand standards and consistency across all pastry offerings

Pastry Sous Chef at Shangri-La Hotel (2023-12 – 2024-07)

Supported Executive Pastry Chef across multiple high-volume outlets

• Supported Executive Pastry Chef across multiple high-volume outlets
• Contributed to seasonal menu development and new dessert launches
• Delivered a commercially successful vegan dessert for Ting restaurant

Pastry Sous Chef at Oblix at The Shard (2022-06 – 2023-11)

Oversaw pastry production in a high-volume fine dining environment

• Oversaw pastry production in a high-volume fine dining environment
• Collaborated on seasonal menu development and workflow optimisation

Junior Pastry Sous Chef at Aqua Shard (2020-01 – 2022-05)

Assisted in menu design and allergen compliance

• Assisted in menu design and allergen compliance
• Managed high-volume pastry service within a flagship restaurant

Co-Owner & Pastry Chef at Pasticceria Mieldiluna (2014-05 – Present)

Co-owned and operated independent pastry business

• Co-owned and operated independent pastry business
• Managed budgeting, supplier negotiations and staffing
• Developed seasonal product lines and custom event programs