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Kowloon Shangri-La, Hong Kong Welcomes Thomas Broger As Executive Pastry Chef

July 16, 2015 Appointments No Comments Print Print Email Email

Ulf Bremer, general manager of Kowloon Shangri-La, Hong Kong, is pleased to announce the appointment of Thomas Broger as executive pastry chef.  Chef Thomas has over 38 years of pastry experience gained at hotels, restaurants and bakeries from around the globe.

Chef Thomas Broger

Chef Thomas Broger

 As executive pastry chef, Chef Thomas overseas the pastry kitchen that is responsible for the preparation of pastry and bakery items for the hotel’s seven deluxe outlets, including the open dessert kitchen at Café Kool and Deli Kool.

A Swiss native and a sweet tooth, Chef Thomas comes from a family of confectioners.  Prior to his recent new appointment, Chef Thomas was the executive pastry chef at the Westin Bund Center in Shanghai for two-and-a-half years.  He has held this position at numerous sophisticated establishments in Mexico, Canada and Egypt plus other Chinese cities, such as Hangzhou and Beijing, since 1998.  He has also worked in Australia, Hong Kong, Norway, Vietnam and the United States.  Before moving overseas to perfect his pastry techniques, he worked at his grandfather’s bakery in Switzerland upon graduating from a three-year apprenticeship.

Having worked all over the world, Chef Thomas is knowledgeable about desserts from different regions and has been exposed to various culinary cultures.  With an innovative mind, he takes a new approach to regional specialities by revising authentic recipes.  He enjoys the challenge of experimenting with new desserts, placing emphasis on incorporating different elements, such as textures and flavours, into one palate-pleasing creation.

“Almost every time when I design a dessert, three elements will spring into my mind, namely: fruitiness, crispiness and iciness.  I call them ‘dessert trio’, and they form the basis for my creations; in other words, I usually incorporate seasonal fruits, one crisp and one icy cold sweet morsel in my desserts,” said Chef Thomas.  “Their diverse characteristics complement each other and make a perfect, delicate plate of desserts.”

Apart from designing new recipes, Chef Thomas is passionate about infusing an artistic and modern touch to the presentation of his creations.  Specialising in making French pastries and cakes, such as the meringue-based Pavlova, he is also good at making rustic bread in European style, breakfast pastries, bread rolls, chocolates and pralines, cookies and many more.  Chef Thomas is also skilled in the frozen dough technology for croissant and Danish pastries.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages nearly 90 hotels under the Shangri-La brand with a room inventory of over 37,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

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