While Joanna Yuen began her career in advertising, her true passion has always been in pastry. In 2015, she took the leap as a self-trained wedding cake designer, before formally entering the professional kitchen as commis chef at the Landmark Mandarin Oriental the following year. Joanna’s rise continued with her role as head pastry chef of Nobu InterContinental Hong Kong in 2017, and in 2020, she was recruited as Head Pastry Chef of Andō from 2020 to 2022, during which her signature desserts, Wagashi and Hibiki, earned her two Best Pastry Chef titles in the Tatler Dining Awards in 2020 and 2022.