Pastry Chef En-Ming Hsu's career began at Lespinasse restaurant in New York's exclusive St. Regis Hotel. In 1994,
she joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004.
Since then, En-Ming has been sharing her knowledge as an independent pastry chef and consultant. She is a guest chef instructor at leading culinary institutions, including The French Pastry School in Chicago where she was a faculty member.
In 2001, En-Ming served as Team Captain of the first U.S. pastry team to take the Gold Medal at the Coupe du Monde
de la Patisserie in Lyon, France. She returned to future competitions to serve in various capacities including President
of the International Jury, Jury President, Manager for Team USA, and live Commentator.
Awards include “Top 10 Pastry Chefs In America 1998 and 2001”, “Best Pastry Chef In Chicago” 2002 to 2004, “Distinguished Visiting Pastry Chef” 2007 and 2008 by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. In 2009, Académie Culinaire de France named her Dame de l’Année and she received the Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University.
In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award.
Her online class, Modern Methods for Classic Cakes, is available on craftsy.com and instructional DVD Chocolate
Pastries Made Simply At Home is available on her website pastryresource.com. En-Ming is a member of Les Dames
d’Escoffier, Académie Culinaire de France, and Research Chefs Association.