Smita Grosse grew up on the island nation of Mauritius in the Indian Ocean in a household where her father loved to experiment while cooking. While studying at the Hotel School of Mauritius, Grosse spent two years interning at One&Only Le Saint Géran, after which she was immediately snapped up as a pastry commis. From there, Grosse rose through the pastry chef ranks at The Ritz-Carlton Dubai, Shangri-La Hotel Dubai, Burj Al Arab Jumeirah, Galaxy Macau and Fairmont Singapore before becoming executive pastry chef in 2017 at Hotel Indonesia Kempinksi Jakarta. As the first female executive pastry chef for Grand Hyatt Hong Kong. Smita Grosse helms a team of 30 and is responsible for the breads, pastries and desserts for all 11 of the hotel’s restaurants and bars as well as some 200 events held every month within and outside the hotel.