Ewald Notter, born in Switzerland, is a globally renowned pastry chef, chocolatier, and confectionery artist whose name is synonymous with excellence in the world of modern pastry. His journey from a young pastry enthusiast to a towering figure in the industry has been marked by groundbreaking achievements and an unwavering dedication to his craft.
Notter’s passion for pastry began at an early age, setting him on a path that would lead to international acclaim. His formal training in pastry arts quickly revealed his exceptional talent, particularly in sugar and chocolate work, areas where he would later become a pioneer.
“When I had to enter apprenticeship at 15, it was important that the profession I chose involved creativity and hand skills,” said Chef Notter in an interview with “Bake Magazine.” “From the very beginning, seeing people buying and enjoying pastries I had produced filled me with joy and pride”
At the age of 27, Chef Notter established his first school dedicated to the art of sugar in Zurich, Switzerland. This marked the beginning of his journey as an educator and innovator. His school quickly gained recognition for its focus on advanced techniques in sugar pulling, blowing, and chocolate artistry. The success of this venture led to the opening of additional schools in Gaithersburg, MD, and Orlando, FL, which became hubs for aspiring pastry chefs and established professionals alike.
Chef Notter’s competitive spirit and technical expertise have earned him numerous accolades. He was part of the U.S. National Champion Teams in 1999 and 2000, and in 2001, he led Team USA to a Gold Medal victory at the prestigious Coupe du Monde de la Pâtisserie in Lyon, France. His sugar art, in particular, was groundbreaking, earning him an unprecedented 699 points out of 700—the highest score ever recorded for sugar work in the competition’s history.
In 2003, Notter was honored with the 5 Star Diamond Award by the American Academy of Hospitality Sciences, recognizing him as “One of the Finest Confectionery Chefs of the World.” He also became the first pastry professional to be inducted into the Pastry Art and Design Hall of Fame, a testament to his influence and contributions to the field.
Beyond his achievements in competitions, Chef Notter has made significant contributions as an educator and author. He has published four highly respected books on pastry and confectionery arts, which have become classic references in both English and German:
- “The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” (2011)
- “The Art of the Confectioner: Sugarwork and Pastillage” (2012)
- “Zucker & Pastillage Kurzinhalt zu Zucker & Pastillage” (2012)
- “Handwerk Schokolade” (2013)
- “Das Ist Zucker: That’s Sugar” (1992)
- “Textbook of Sugar Pulling and Sugar Blowing” (1987)
In addition, Chef Notter has produced four instructional videos on sugar and chocolate decoration for the Culinary Institute of America, further spreading his knowledge and techniques to a global audience. He has also conducted classes and demonstrations extensively across North and South America, Europe, Asia, and the Middle East, inspiring countless pastry professionals and enthusiasts worldwide.
Ewald Notter continues to impact the pastry world through teaching, coaching, and judging at international competitions. He is known for his meticulous attention to detail, commitment to excellence, and ability to blend classic European techniques with modern innovations.
In a podcast interview on The Ultimate Dish, Chef Notter spoke about his approach to the evolving world of pastry arts: “It’s important to keep the traditions while embracing modern techniques. This balance is what keeps the craft alive and growing”
In addition to his educational efforts, Chef Notter has ventured into the business world as a partner at Dote Coffee Bars in Bellevue and Redmond, WA. This latest endeavor showcases his versatility and passion for quality, extending his influence beyond the confines of the pastry kitchen.
Chef Ewald Notter’s legacy is one of artistry, innovation, and education. His contributions to modern-day confectionery arts span several decades, and his influence is felt in the works of pastry chefs around the world. Through his schools, publications, and personal mentorship, Notter has elevated the standards of pastry and chocolate arts, ensuring that his techniques and philosophy continue to inspire future generations.
Ewald Notter is a towering figure in the world of pastry and chocolate arts. His career, marked by a relentless pursuit of perfection and a passion for teaching, has left an indelible mark on the industry. From his early days in Switzerland to his leadership at the Notter School of Pastry Arts and beyond, Chef Notter’s journey is a testament to the power of dedication, innovation, and artistry in the culinary world.
