Sarah Benson
An international pastry chef shaped by Florence and Turkey, working in viennoiserie, panettone & lievito madre, chocolate, and seasonal plated desserts rooted in classical technique.
From the pass.
A growing portfolio of viennoiserie, panettone, chocolate work and seasonal plated desserts.
My pastry career has taken me across Europe, and it is that international experience that sets me apart.
I trained and worked in Florence, one of the world's great culinary cities, completing my Diploma of Higher Education at the Florence University of the Arts while working as a pastry chef. Immersed in Italian tradition, I developed a deep appreciation for precision, quality ingredients, and the discipline that defines great patisserie.
I later took my skills to KULT, Alaçatı in Turkey, broadening my technique across different culinary cultures and high-standard service. Today I'm based in London, confident running a pastry section from mise en place through to post-service across fine dining, banqueting and brasserie formats.
A foundation in classical technique, an instinct for the seasonal.
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i
Viennoiserie & Lamination
Laminated doughs and daily breakfast viennoiserie, shaped, proved and baked for service.
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ii
Panettone & Natural Leaven
Traditional lievito madre cultivation, panettone and Colomba di Pasqua to Italian standards.
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iii
Chocolate Work
Tempering, ganache and sculptural showpieces, from fine garnish to centrepiece.
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iv
Entremets & Plated Desserts
Refined entremets and an intimate, seasonal plated style developed with creative autonomy.
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v
Menu & Costing
Menu construction, stock rotation, ordering and pricing across multi-section service.
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vi
Compliance
HACCP certified: food hygiene, allergen management and digital food-safety record-keeping.
Ten years across kitchens in Italy, Turkey & the UK.
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Nov 2021 – Nov 2025
Pastry Chef / Bread Maker
Hub 21 · Montale, Pistoia · ItalyLed breakfast viennoiserie and lamination, and the daily mignon range of bignè, sacher and tartelettes, alongside seasonal panettone and Colomba di Pasqua to traditional Italian standards, supporting the bakery (panificio) across lab and bread sections.
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Jun 2022 – Mar 2023
Chef de Partie, Pastry
Pint of View · Florence · ItalyRan the pastry and bread section for a small-team kitchen, developed an intimate seasonal dessert menu with creative autonomy, and worked the cold line alongside pastry duties during service.
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Mar 2021 – Oct 2021
Pastry Chef
KULT · Alaçatı · TurkeyCo-developed the opening menu with the executive chef and ran the pastry department from launch: daily handmade entremets, black brioche buns and dessert nachos, with original recipes, costing and pricing.
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2020 – 2021
Dip.HE, Baking & Pastry · Distinction
Florence University of the Arts · ItalyItalian and international pastry technique, hands-on chocolate sculptural work, and lab production of pastries and entremets for paying customers.
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Mar 2018 – Mar 2020
Head Chef
Original Keys · Driffield · United KingdomOversaw dinner service, stock ordering and seasonal & Christmas menu design for the catering team, producing home-made food across themed nights and events from prep to delivery.
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2017 – 2020
Patisserie, Confectionery & Culinary · Distinction
Hull College · United KingdomFresh cream mousses, sweet/short/choux pastry, sugar work and foundational culinary practice, graduating with Distinction throughout.
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Feb 2015 – Jul 2016
Baker's Apprentice
Costello's Bakery · Driffield · United KingdomWhere it began: stock rotation, ingredient calculation and core bakery fundamentals, building foundational craft and kitchen discipline.
- Molecular gastronomy
- Food science
- The art of chocolate
- Lievito madre cultivation
- Seasonal ingredient research
Let's make
something beautiful.
Available for pastry positions, consulting and collaborations across London and beyond.