“The best desserts engage your palate with a variety of textures, flavors and sensations.”
As the pastry chef at Four Seasons Hotel Baltimore, Dyan Ng challenges traditional flavor combinations through charming desserts at each of the three restaurant locations. Through the use of exotic ingredients and textures, whimsical interpretations and crave worthy pastries, Ng added her own signature flare to each of her unique creations that have quickly become Baltimore favorites.
Born in the Philippines and raised in Arcadia, California, Ng always thought she wanted to work on the savory side of the kitchen, but fell in love after being introduced to pastries. Before relocating to Baltimore, Ng spent 9 years working in some of the most celebrated kitchens in Las Vegas. Her diverse portfolio includes titles like executive sous chef at Payard Patisserie & Bistro, executive pastry chef at Restaurant Guy Savoy and pastry chef de cuisine for all of the Caesar’s restaurants, where she developed and created exquisite dessert programs, assisted in opening new restaurants and supervised a culinary team of more than 50 staff.