Polly Chan

Experience

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  Lucky Star (Chinese Takeaway)

  Jan 2008 - Jan 2014

  Chef Assistant

  Working in a fast pace environment the work ranges from preparing ingredients to cooking some of the food (with head chef assistance), as well as organising and assembling orders.

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  National Portrait Gallery

  Jan 2011 - Jan 2013

  Team Member

  Member of the National Portrait Gallery Youth Group. Hosting and creating events for young people, working with various artists from different professions, volunteering in workshops and organising the young people section of the gallery.

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  Hayward Gallery

  Sept 2011 - Oct 2013

  Team Member

  Member of Hayward Huddle, a youth group within Hayward Gallery. Hosting events for young people and artists, working with artists and creating artwork situated within Southbank Centre.

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  ReCreative UK

  Jan 2012 - Jan 2014

  Editorial Team Member

  Member of the ReCreative Editorial board. Editing and improving the site for users.www.recreativeuk.com

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  Southbank Centre

  Sept 2013 - Jan 2015

  Festival Maker

  Organising and assisting festivals and workshops at Southbank.

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  On Café

  Nov 2013 - Feb 2015

  Pastry Chef

  Training under international award-winning chef Loretta Liu, learning the fundamental techniques and scientific methodology in pâtisserie. Combining both Asian flavours and techniques with French Patisserie styles. http://oncafe.london/

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  London Dessert Collective

  Nov 2013 - Jan 2014

  Graphic Designer

  Responsible for designing and creating the packaging design of dessert products to be sold at Fortnum and Mason, London UK.

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  Hakkasan Group

  Feb 2015 - Sept 2016

  Commis Pastry Chef (Yauatcha)

  Preparing high quality desserts in a busy restaurant and function kitchen. Undertaking a varied list of food preparation for the kitchen on a daily basis.

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  Royal Academy of Culinary Arts

  Jan 2016 - now

  Annual Awards of Excellence: Young Pastry Chef of the Year 2016

  'The AAE is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented up-coming Chefs, Pastry Chefs and Waiters.' Pastry Chefs in the final competition have to produce an innovative croquembouche display piece, plate four fruit soufflés and create two linzer tortes within 5.5 hours. This is a test of skill, teamwork, critical thinking and flexibility.

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  Pennyhill Park, an Exclusive Hotel & Spa

  Feb 2017 - Dec 2017

  Junior Baker and Pastry Chef
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  Yeast Bakery

  Feb 2018 - Feb 2019

  Pastry Chef & Baker
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  The Conduit

  Mar 2019 - Aug 2020

  Senior Pastry Chef
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  Polly Chan's Bakehouse

  Jan 2021 - now

  Founder and CEO

  Hong Kong style micro-bakery offering baked goods made from natural ingredients, no artificial flavours or preservatives with a strong focus on less sugar and salt. Freshly baked buns and fresh cream cakes inspired by my Hong Kong heritage, British upbringing and French patisserie training.

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  Time Out Group plc

  Nov 2021 - Nov 2021

  Panelist

  Enter Time Out Talks: Work Wonders. Five panel talks hosted by Time Out editors. Each session is a deep dive into an industry that we love, with expert panellists sharing their insights into the challenges and opportunities in their fields – and tips on how to get in there. On Monday November 22, Time Out London's food and drink writer, Angela Hui, will host 'The New Food Entrepreneur'. The pandemic has led to a boom in creative, deeply personal pop-ups and people taking the plunge to go it alone to do their own passion projects. Furloughed chefs, restaurateurs, home cooks have turned to social media to sell food, meal kits and products selling directly to the consumer and it’s booming. Is this the new iteration of chefs? Times are changing and the way our environment is evolving can affect the way we live, eat and socialise. Angela will host a discussion with three exciting food entrepreneurs Show less