Pathways: Yam Lok Hin, executive pastry chef, Four Seasons Hotel London at Park Lane

Did you do an apprenticeship in hospitality?

Yes, at Swiss bakery La Rose Noire in Hong Kong.

What was your first job?

I started my career in pâtisserie when I was 20 years old at Panash Bakery & Café in Hong Kong, where I stayed for three years.

What initially attracted you to working in hospitality?

It is a great platform to showcase my ability and talent, and an opportunity to travel around the world. It is a very welcoming and versatile industry.

How did you make the transition into a job in hospitality?

I simply worked very hard and followed my mentors and kept learning every day until I knew I was ready to apply for jobs myself.

Who was your first mentor in hospitality?

Chef Angelo Agliano, he was executive chef at Joël Robuchon Taipei in Taiwan, but he trained me at L'Atelier de Joël Robuchon in Hong Kong, where I was chef de partie for four years.

How did you decide on your career direction?

Becoming an executive pastry chef was genuinely my childhood dream. When I was young I visited pâtisserie shops and I was in awe of what they created, and it encouraged me to chase my dream.

Could you talk me through the steps in your career in hospitality to where you are now?

I have had many experiences working in some of the world's best pastry kitchens, in Michelin-starred restaurants and in luxury five-star hotels.

After working with Joël Robuchon, an experience that totally changed my life, I made the decision to move to Shanghai in 2011, working at the Peninsula hotel's one-Michelin-starred restaurant Sir Elly's, which allowed me to learn all about five-star hotel operations.

After three years, I took up the role of executive pastry chef at the Rosewood Beijing, and then in 2016 I was promoted and relocated to California and the Rosewood Sand Hill, home to the one-Michelin-starred Madera restaurant. There I was part of the team when it gained its star – a lifelong dream of mine!

In 2018 I joined the Mandarin Oriental in Taipei, where I was executive pastry chef, managing a brigade of 31 pastry chefs, six outlets and two cake shops, before joining Four Seasons Hotel London at Park Lane.

Have you embarked on any additional personal career development, such as competitions that has supported your progression?

I won the silver medal at the North American Valrhona Chocolate Chef Competition (C³) in New York City. It was a competition across America and Canada and the judge was Pierre Hermé. I also presented demonstrations, masterclasses and taught in university.

What are the biggest challenges you've faced working in hospitality?

Like everyone everywhere, finding staff is still an issue.

Do you have any regrets?

I should have studied more in school when I was a student.

What advice would you give someone starting out in the industry?

Stay with it, make it happen, be positive.

What are your career goals?

I want to continue developing my career at the Four Seasons to further raise the profile of the pastry and dessert section and to potentially work through the other two properties with Four Seasons in the UK. I also wish to participate in a chocolate competition.

Would you recommend a career in hospitality to your friends and family?

100%. I couldn't imagine doing anything else.

Who inspires you in the industry?

Pierre Hermé.