En-Ming Hsu, a world-renowned pastry chef, has carved out a career that is as impressive as it is diverse. A graduate of the prestigious Culinary Institute of America, Hsu’s journey began in the elite kitchens of Lespinasse restaurant at New York City’s St. Regis Hotel and Patisserie Café Didier in Washington, D.C. These early experiences laid the foundation for what would become an illustrious career in the culinary arts.
From 1994 to 2004, Hsu worked at The Ritz-Carlton Chicago, where she served as Executive Pastry Chef starting in 1997. This period was pivotal in establishing her reputation as a master pastry chef. After her time at The Ritz-Carlton, she transitioned into an independent role, consulting and sharing her expertise with culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. Hsu’s commitment to education and excellence has also made her a highly sought-after judge for both national and international pastry competitions.
En-Ming Hsu’s background in studio art, studied at Skidmore College, has profoundly influenced her approach to pastry design and presentation. Her artistic sensibility is evident in her mastery of chocolate and sugar showpieces, which serve as the perfect canvas for her pastry creations and specialty confectioneries. Hsu finds inspiration in local farmers’ markets, where she discovers fresh ingredients that she transforms into award-winning desserts and signature fruit preserves.
One of the defining moments of Hsu’s career came in 2001 when she captained Team USA to a historic victory at the Coupe du Monde de la Pâtisserie in Lyon, France, making it the first—and so far, only—time the U.S. team has won the gold medal at this prestigious event. Her leadership as Team Captain was pivotal, and she has since remained actively involved in the competition, taking on roles such as President of the International Jury and guest commentator, continuing to shape the future of pastry on the global stage.
Today, En-Ming Hsu serves on the Club Coupe du Monde Team USA executive board as the Alumni and Public Affairs Co-President, alongside her former 2001 teammate, Chef Ewald Notter.
Chef Hsu encourages pastry chefs considering a competition or trying out for the next U.S. Pastry Team with a simple message: “Go for it! It will be an unforgettable experience.” She emphasizes that the preparation for competition is just as valuable as the event itself, as it enhances focus, discipline, and skill. “Competition training challenges you, tests your strength, and commits you to a goal. There’s no better feeling than achieving that goal.”
Hsu’s accolades are numerous. She was named “Pastry Chef of the Year in America” in 1997 after winning gold at the U.S. Pastry Competition and has been recognized as one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines. Her achievements extend to being named “Best Pastry Chef in Chicago” by Chicago Magazine and receiving a “Lifetime Achievement Award” from Paris Gourmet. Further, Hsu holds an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University.
In 2021, Hsu and her sister Yih-Ming launched Sip LLC, producing the luxurious Sip! Extraordinary Drinking Chocolate mix. This rich, creamy beverage, available online, is versatile enough to be served hot, chilled, or frozen and can be transformed into a variety of delightful treats. The product’s mission extends beyond indulgence, with a portion of proceeds supporting nonprofit organizations that feed hungry children.
En-Ming Hsu’s influence extends beyond the kitchen, with her work featured in publications such as So Good, Modern Baking, Art Culinaire, and Pastry Art and Design. Her recipes have been published in notable culinary books, and she has even ventured into the world of video classes, offering tutorials on platforms like Craftsy.
A member of Les Dames d’Escoffier and L’Académie Culinaire, En-Ming Hsu’s legacy is one of artistry, innovation, and an unwavering commitment to the craft of pastry. Her journey continues to inspire both aspiring and seasoned chefs alike.
