Clement Design® Featured Chef

Paul Hayward, AKA Chef Paul has been working as a Pastry Chef for over 30 years. He has experience in the biggest and most respected hotels and resorts all over the world. “I have received many recognitions and awards and have a very diverse approach and unique style to pastry. I’ve trained under Master French, German and Swiss Pastry chefs and achieved the highest culinary qualifications possible in my field.” Paul has worked in the premium Five Star Hotels and Resorts in London, Florida, Bahamas, and Dubai. Even though he is known for his pastry creations, few know he is...

Karla Marro grew up in Temuco, Chile where she spent a great deal of time at her Grandparent's bakery surrounded by their products. Already by the age of seven, Karla knew that she wanted to turn her passion for sweet things, into her future career.  As a child she began by baking cookies and lemon pound cake. Later, when it was time to leave for college, she decided to join the Culinary school in her home town. Although Karla was beginning to acquire a solid foundation at school, there was still much more to learn. She applied for a position at Marriet, in Temuco, but was turned down based on her...

Romain Fournel joined sbe Lifestyle and Hospitality in January 2020 as the Corporate Pastry Chef. Chef Romain oversees the development of the brand EllaMia, a sophisticated and elevated coffee brand concept. Romain has crafted and conceptualized a world-class selection of breakfast pastries, gourmet sandwiches, salads, macarons, specialty chocolate, and craft coffee. Prior to joining the sbe culinary team, Chef Romain worked as the Executive Pastry Chef at the JW Marriott in Nashville where he oversaw the entire pastry department. Romain was in charge of developing the pastry menus for three on-site restaurants, as well as all banquets that took place...

Photo credit: All photos captured by @sabin_orr of sabinorrphotography.com Chef Yuri Szarzewski is an Executive Chef and Co-Owner of Partage and EATT Gourmet Bistro in Las Vegas Nevada. Growing up in Béziers, France Szarzewski began his professional career at just 17 years old when he apprenticed at L’Ambassade restaurant with chef Patrick Orly. At this time, it was the only Michelin Star Restaurant in the town of Béziers. Szarzewski attended a restaurant school for four years where he obtained two professional degrees. He won an apprentice competition in his hometown and brought home an international cooking master chef competition from...

May Ling grew up in the shadow of her father who is a successful businessman. In university, she studied Bachelors of Commerce and Bachelor of Laws due to the influence of the business background of the family. However, nearing the end of her double degree, she soon realised that it was not what she wanted to pursue in life and decided to only complete her Commerce degree and moved on to patisserie shortly after. May Ling has also worked at a fine dining restaurant in Singapore for a year.   Realising that she needed a strong foundation to succeed in...