@thestaffcanteen: Inside the world-class pastry kitchen at Claridge’s with Pastry Sous Chef Beatriz Oliveira 🍰 Claridge’s is one of London’s most iconic five-star hotels, known for its exceptional service, luxury hospitality and unforgettable dining experiences. But behind every perfectly finished dessert is a pastry team working with incredible precision, pace and creativity. We spent the day with Beatriz Oliveira, one of the pastry sous chefs at Claridge’s, to see what really goes into running one of the busiest hotel pastry operations in the UK. From caramel millefeuille and chocolate hazelnut domes to cookie towers, bespoke banqueting desserts and the hotel’s famous afternoon tea, the team produces sweet bites and desserts for hundreds of guests every day. The pastry operation is made up of around 30 people, split across different sections including afternoon tea, banqueting, breakfast, service, baking and the ArtSpace Café. Each section has to work together to deliver the standards expected at one of the best hotels in the UK. Beatriz started her London pastry career as a commis chef at The Dorchester before joining Claridge’s in 2022, working under Executive Chef Thibault Hauchard. Since then, she has risen through the ranks to pastry sous chef, helping create bespoke menus, major events and refined desserts for guests from all over the world. With some banqueting events reaching up to 250 seated guests and more than 400 standing, every detail matters. This is a behind-the-scenes look at hotel pastry, luxury dining, afternoon tea, chocolate desserts and the teamwork it takes to make the magic happen at Claridge’s. #Claridges #BeatrizOliveira #PastryChef #PastryTok #ChocolateDome #CaramelMillefeuille #AfternoonTea #FiveStarHotel #LondonHotel #Mayfair #PastryKitchen #Luxury #BehindTheScenes #ChefTok #TheStaffCanteen

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Wednesday 15 July 2026 16:00:00 GMT