Andrew Blas

Family memory sits close to the beginning of Andrew Blas’s story. He has said that he talked about being a chef from the age of around 8, and that early certainty stayed with him as his interest in food deepened. Family holidays in France widened that fascination and showed him a more relaxed approach to eating, where meals felt freer and less formal. Those early experiences gave his career a personal beginning as well as a culinary one.

Andrew trained at Sierra College, then built a career through a series of pastry and leadership roles that steadily expanded his technical range and responsibility. He began as Sous Executive Pastry Chef at Belmond Le Manoir aux Quat'Saisons, a role that demanded precision, stamina, and close attention to detail. He then moved into Bakery Manager at Degustibus Bakery and Operations Manager at Jungs Continental Bakery and Patisserie, developing a broader understanding of how a kitchen or bakery runs day to day.

His career continued to grow when he became Executive Pastry Chef at Hotel Café Royal, where he was responsible for shaping the sweet side of the operation. He later served as Corporate Pastry Chef at Seabourn Cruise Line, bringing his pastry expertise into a setting where consistency, adaptability, and polish were essential. Andrew then moved into a series of wider leadership positions at Capital Club Dubai, first as Consultant Executive Chef, then as Director Of Food And Beverage, Executive Chef, and later as F and B Director.

These appointments show a chef whose remit expanded beyond pastry alone while still keeping it central to his identity. More recently, Andrew served as Executive Pastry Chef at 1 Hotels, then as Executive Pastry Chef at Celebrity Cruises, Inc. He followed that with a substantial period at Estelle Manor, where he worked as Head Pastry Chef and then as Executive Pastry Chef. He is now Executive Pastry Chef of The Dorchester.

The arc of these roles reflects a career built on range and refinement, moving between different properties and responsibilities while maintaining a strong focus on pastry. Andrew’s style includes pastry and chocolate, and he uses that work in part to help create a peaceful workplace. The combination is telling: the exacting nature of his craft is paired with an intention to foster calm rather than noise. His early memories, his training, and his progression through demanding kitchens and leadership roles all point to a chef whose career has remained grounded in precision, discipline, and a lasting connection to pastry.