Chef Kenneth Ku’s accomplishments as a pastry chef are as numerous as they are impressive. He brings with him over a decade of international experience in Hotels, Michelin Star Restaurants, Catering Establishments and Boutique Patisseries. Ku served as Head Pastry Chef of Culinary Team of Ontario, Canada, that took home the Gold Medal at the IKA Culinary Olympics in Germany. He also captured the Gold Medal at the Societe Culinaire Philantropique Pastry Competition held in New York City. He held a position with Lindt of Switzerland as a technical advisor and an instructor to professionals. Chef Ku is also a certified Wilton’s Method Instructor in the Art of Cake Decorating. His experience also includes working at the five-star Landmark Mandarin Hotel in Hong Kong, Swire Hotels Asia Pacific and Cathay Pacific Airlines. Possessed with a keen sense of art, design and creativity, his work has been featured in several publications including Modern Bride, Martha Stewart, Sugar and Pastry Art magazine in England, Bakers Journal Canada, Crave Hong Kong magazine and Pastry Art & Design America. Chef Ku is overjoyed to be a member of Humber’s Baking and Pastry Arts Management program where he shares his extraordinary skills in the Art of Baking.