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Luxury hotel, Pan Pacific London, has appointed Francesco Mannino as its new executive pastry chef.
Mannino has almost 20 years of experience gleaned across the globe in luxury properties including The Connaught, The Mandarin Oriental, The Lanesborough and Claridge’s in London, as well as the Four Seasons Beijing and most recently The Langham Shenzhen.
Discovering new flavour profiles and exploring interesting ingredients is what initially drew him to work in Asia. The refined yet minimalist style of Asian patisserie has greatly influenced his own technique which is never overly decorated and full of fresh flavours.
In his role, Mannino will oversee pastry across all aspects of the hotel and its six F&B outlets. He will be responsible for the seasonally changing afternoon teas at The Orchid Lounge, the revolving menu of all things deliciously sweet at SHIOK!, the hotel’s stand-alone pâtisserie and desserts at the Southeast Asian signature restaurant Straits Kitchen, along with in-room dining and banqueting.
Regarding his appointment Mannino said: “Being born in Rome, cooking always played a big role in my family and this has really influenced my work ethos from opening up a bakery in Seoul with my wife to working my pastry kitchens in hotels. Similar to a family – collaboration and care is key.
“I love photography and one of the reasons I became a pastry chef was that I was able to combine my cooking techniques with artistic flair. I look forward to bringing my Western and Asian experience to Pan Pacific London and putting my stamp on the already stellar patisserie offering.”
Anne Golden, VP operations, UK and North America and general manager at Pan Pacific London said: “We feel very lucky to have Francesco on board. His long-standing experience working in luxury hotels is second to none, and his eye for detail and design makes for some truly incredible pastries!
“We are proud to welcome him to the Pan Pacific London family and are excited to see his passion, precision, and creative flair come to life for our guests to enjoy.”
