Other
Andrew Blas
Pastry chef
- Discipline
- Other
i. Biography
Family memory sits close to the beginning of Andrew Blas’s story, and he tells it with the clarity of someone who has carried it for years: “I’ve been told by my family that I talked about being a chef from when I was around 8 years old.” Even before he stepped into professional kitchens, there was already a sense of calling in the way he spoke about food. Holidays in France widened that early fascination, offering him a glimpse of meals that felt looser, more unforced, and somehow more alive. “My culinary journey all started when I discovered whilst visiting my family on my holidays in France; their normal eating habits were more relaxed than back home! It seemed that we would be allowed to eat whatever we liked.” For a young mind, that freedom at the table became its own quiet revelation.
The Climb
Andrew Blas trained at Sierra College, and from there his career unfolded through a succession of demanding pastry and leadership appointments that steadily expanded both his technical range and his authority in the kitchen. His early professional years took shape as Sous Executive Pastry Chef at Belmond Le Manoir aux Quat'Saisons (2003–2007), a role that would have required precision, stamina, and a constant attention to detail. It was an opening chapter defined by discipline and finesse, and it set the tone for what followed. After that came a period of further deepening and growth: Bakery Manager at Degustibus Bakery (2009–2010), then Operations Manager at Jungs Continental Bakery and Patisserie (2010–2012). Those roles suggest a chef increasingly comfortable not only with the craft itself but also with the broader rhythms that make a kitchen or bakery function day after day. By the time he became Executive Pastry Chef at Hotel Café Royal (2012–2015), his experience had clearly moved beyond execution alone; he was now responsible for shaping the sweet side of a distinguished operation with a steadier, more expansive hand. The pace of his career continued through the years that followed. At Seabourn Cruise Line, he served as Coporate Pastry Chef (2016–2017), bringing pastry expertise into a context where consistency, adaptability, and polish would have mattered at every turn. Then came Capital Club Dubai, first as Consultant Executive Chef (2017), and then in a wider leadership capacity as Director Of Food And Beverage, Executive Chef at Capital Club Dubai (2017–2020), followed by F and B Director (2020–2023). Taken together, these years show a chef whose remit had grown well beyond desserts alone; pastry remained part of his identity, but so too did the ability to oversee the broader hospitality picture. More recently, Andrew served as Executive Pastry Chef at 1 Hotels (2023–2024), followed by Executive Pastry Chef at Celebrity Cruises, Inc. (2024). He then moved into another substantial chapter as Head Pastry Chef at Estelle Manor (2024–2026), and Executive Pastry Chef at Estelle Manor (2025–2026). Today, Andrew is Executive Pastry Chef of The Dorchester (since 2026). The arc of these appointments reads like a career built on both range and refinement, moving between property types and responsibilities while keeping pastry at the center of his professional language.
Today
Andrew’s style includes pastry and chocolate in the kitchen, and he uses that work in part to help create a peaceful workplace. There is something telling in that combination: the exacting nature of pastry and chocolate, paired with the intention to foster calm rather than noise.
Recognition
Recognition starts early in Andrew’s own story, long before the titles and years began to accumulate. “I’ve been told by my family that I talked about being a chef from when I was around 8 years old.” Another memory reaches back to France, where family holidays opened his eyes to a different way of eating: “My culinary journey all started when I discovered whilst visiting my family on my holidays in France; their normal eating habits were more relaxed than back home! It seemed that we would be allowed to eat whatever we liked.” Those impressions—one rooted in childhood certainty, the other in the liberating informality of the table—sit quietly underneath the professional life that followed, giving his career a personal beginning as well as a culinary one.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Blas's current role?
As of 2026, Andrew Blas is Executive Pastry Chef.
Where did Andrew Blas train or study?
Andrew Blas trained at Sierra College.
What is Andrew Blas known for?
Pastry.
