Eric A. Roos

Chef Eric is a Swiss national that finished a double Apprenticeship of 4 years first as Baker & Pastry cook and then later as Confiseure in a famous pastry shop in Lucerne in Switzerland which he finished with diploma. He then worked several years at families Pastry shops in Switzerland in various regions to gain more experiences. In 1971 he moved to USA for 15 years as area and opening Executive Pastry Chef for Hyatt Hotels USA first, then he changed to become Corporate Executive Pastry Chef for Radisson Hotel in USA. He also worked for Royal Sonesta Group in New Orleans USA for a few years.

In 1986 he moved to Asia to Singapore as Executive Pastry Chef for the newly opening of the Marina Mandarin Hotels. In the year 1992 he came to Thailand and worked at the Pattaya Royal Cliff Hotel and the Landmark Hotel. Then he moved for 2 years to Dubai for the new opening of the Jumeirah beach Hotel, and then to Penang to help a local owner to open a ready baked factory hat delivered local hotels and supermarkets. In 200 he retuned to Bangkok and start working at the Sofitel Central Plaza Hotel where he is still working as corporate Exc. Pastry Chef for the whole Central Hotel group.

After winning several competitions with gold, silver and bronze medals, in the Chicago, Dallas, New York and San Francisco a culinary competitions, in 1993 he was nominative as Honorary Judge for several International Food Competition, were he still offers he’s service to help the young pastry chefs of today to become more professional, he’s currently part of the trainers that train the Thai Culinary national and junior teams.