Susan Bae

Coming Up

Pastry work at Le Cordon Bleu in Pasadena, California, gave Susan Bae a formal base in technique and repetition. She moved into Los Angeles, California, to work first as an intern at Lukshon in 2010, then as opening pastry chef at Kali in Hollywood, California. Those roles set the terms of her development: learn the line, hold the standards, and build a point of view service by service. Today, she carries that foundation into Moon Rabbit as both founding member and executive pastry chef.

Where They Are Now

At Moon Rabbit, Bae holds two roles at once: founding member and executive pastry chef. She says, “Most of my inspirations come from memory and experience.” In practice, that points to a dessert language rooted in recall rather than spectacle, one that works by returning to what has stayed with her and translating it into finished form.

Signature

Susan's signature dishes include green curry sponge cake. The dish shows how she handles contrast: savory reference folded into pastry structure without losing clarity.

In Their Words “His belief in me gave me the courage to imagine pastry as more than a hobby.” “Most of my inspirations come from memory and experience.”

Honors

Susan's honors include James Beard Award finalist, Outstanding Pastry Chef or Baker (2026); later winner of the award on June 17, 2026 and North America's Best Pastry Chef Award (2025). Those recognitions mark the reach of her work and the attention it has earned within the field.