French‑born Jonathan Soukdeo became Executive Pastry Chef of Rosewood Hong Kong in 2023. His work at The Butterfly Room and Butterfly Patisserie earned him Tatler Dining HK’s “Best Pastry Chef 2025” and led the hotel to La Liste’s “World’s Best Afternoon Tea 2025.”
Trained in Paris with masters such as Sébastienu202fServeau and winner of the Cabosse d'Or Junior Competition (2009), Soukdeo has over 15u202years of experience between luxury hotels and chocolate houses. After stops at Leu202fMeurice and Fou202fSeasons Georgeu202fV, inu202f2022 he landed at the Rosewood Hongu202fKong to manage the sweet boutiques of the Victoriau202fHarbour skyscraper.
In his showcases, he flaunts jewel-like entremets, Butterfly vanilla flans and milleu2011feuilles that “crackle” at the touch, all made with Valrhona chocolates and Tahiti vanilla. The trade press describes him as a “chef who dresses desserts in haute couture”.
Since 2023, he has been leading weekly masterclasses open to the public and collaborating with Valrhona Cercleu202fV Calendar on signature recipes such as the Chocolate Tango Cake.
