Meet Our Talented Pastry Chef, Yvette Müller at The HAC!

Meet Our Talented Pastry Chef, Yvette Müller at The HAC! 

We are beyond excited to share that our incredible pastry chef, Yvette Müller, is stepping into the spotlight at the HRC International Salon Culinaire Competition – one of the UK’s most prestigious culinary events!

With years of experience, a passion for perfection, and a love for all things sweet, Yvette has been crafting exquisite desserts that delight our guests daily. Now, she is taking her skills to the competition stage, ready to showcase her creativity, technique, and artistry.

We recently sat down for an exclusive Q&A session with Yvette to talk about her journey, inspirations, and what it takes to compete at such a high level. From her first steps in the kitchen to the intricate details of competition prep, we got a behind-the-scenes look at the dedication and skill that goes into every dessert.

Q&A with Yvette Müller

🔹 What inspired you to become a pastry chef?

“I was always fascinated by the art of baking and the creativity it allows. Transforming simple ingredients into something beautiful and delicious is incredibly rewarding. It’s a blend of science and art that I fell in love with!”

🔹 How did you get involved in this competition?

“I’ve known about the HRC International Salon Culinaire for years but never felt quite ready. This year, with the encouragement of my Executive Head Chef Andy and my team at HAC, I decided to take the leap and challenge myself!”

🔹 Tell us about your journey in the culinary world.

“I started my career in Germany with an apprenticeship at a family-run hotel, where I learned the fundamentals of pastry. I then worked at a Michelin-starred restaurant, refining my skills in fine dining. In 2017, I moved to London and worked at various prestigious venues, including Tottenham Hotspur Stadium. Now, at HAC, I create unique desserts for our events, bistro, and restaurant—always pushing the boundaries of flavor and presentation.”

🔹 How are you preparing for the competition?

“I’ve chosen a dish I truly love—one I’ve perfected through lots of practice. I’ve experimented with different techniques, presentation styles, and flavors to ensure it’s competition-ready. There’s a lot of attention to detail involved, but that’s what makes it exciting!”

🔹 What’s your signature pastry?

“My Black Forest Cake! It’s a tribute to my German roots and combines rich chocolate, cherries, and cream in a way that’s both nostalgic and modern. I love playing with textures and presentation to give a classic dish a fresh twist.”

Stay tuned as we follow Yvette’s journey to the competition and cheer her on at the HRC International Salon Culinaire!