Sylvain Haage
Belmont,MA
Summary
Executive Pastry Chef | Culinary Consultant | Luxury Hotels & Airline Catering | Pre-Opening Specialist
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Pastry Consultant
DO & CO Boston
Boston, USA
11.2025 - Current
- Leading the transformation and expansion of DO & CO Boston’s pastry division, including the strategic pre-opening of a new production kitchen dedicated to Emirates Airlines.
- Architecting the full pastry department structure: workflow, zone design, SOPs, production sequencing, and multi-shift organization to sustain high-volume and premium-cabin dessert output.
- Developing complete floor plans, production lines, and specialized workspaces (cold prep, lamination, chocolate, finishing, hot prep, dispatch).
- Created detailed OS&E lists for equipment, smallwares, molds, racks, carts, GN pans, refrigeration, and packing tools to streamline procurement.
- Recruiting and assembling the opening pastry team; defining role structures, training pathways, and performance standards.
- Built production forecasting tools aligned with Emirates’ rotations, flight schedules, load factors, and seasonal menu cycles to optimize planning.
- Implementing high-level QA, food-safety systems, allergen control, labeling, and traceability per DO & CO and Emirates global standards.
- Developing stable, high-end dessert concepts suitable for airline service conditions.
- Liaised with architects, engineers, procurement, culinary directors, and Emirates’ corporate culinary team to ensure seamless project execution.
Executive Pastry Chef
Raffles Boston
Boston, USA
10.2024 - 11.2026
- Overseeing the pastry program of the newly opened 150-room luxury hotel, including two signature restaurants, lounges, and 30,000 sq. ft. of event space.
- Designed and executed dessert menus across all outlets, supporting $20M in annual F&B revenue.
- Innovated dessert menus and streamlined production systems, enhancing guest experience scores.
- Directed off-site catering activations for high-profile events, serving up to 250 guests.
- Recruited, trained, and mentored a team of 7 pastry cooks in a high-standards luxury environment.
- Managed VIP amenities and bespoke event desserts, collaborating with high-level clients.
Executive Pastry Chef
Mondrian Hotel
Bordeaux, France
10.2023 - 10.2024
- Opening Executive Pastry Chef for a 95-room boutique property (8M€ F&B revenue). Built the entire pastry department from the ground up.
- Created the pastry department from scratch, including workflow design, concept development, production standards, recipe testing, and menu engineering.
- Developed full OS&E lists: equipment packages, smallwares, molds, storage solutions, and specialty pastry tools.
- Established all operational processes: mise-en-place sequencing, sanitation systems, labeling logic, allergen procedures, and event-production flows.
- Contributed to the pre-opening safety & HACCP team by monitoring compliance with French regulations and internal brand standards.
- Recruiting & training the entire opening team, including onboarding, skill development, and operational culture setting.
- Launched pastry operations for Morimoto restaurant, banquet space, weekend tea service, brunch, and in-room dining.
- Built seasonal menu cycles aligned with Mondrian brand identity and Bordeaux regional products.
Executive Pastry Chef
Pullman Montparnasse
Paris, France
04.2021 - 06.2022
- Founding Executive Pastry Chef for the 900-room flagship Pullman Montparnasse. Oversaw all pastry pre-opening operations for one of Europe’s largest hotel openings.
- Launched all pastry operations and seasonal menus across high-volume dining, grab-and-go, and banquet outlets (events up to 700 guests).
- Created the pastry department from zero, including kitchen layout, workflow mapping, menu R&D, recipe creation, plating standards, and service logic for 3 outlets and extensive banquet operations.
- Recruited and trained an 18-person opening pastry brigade, created SOP libraries, and established onboarding procedures.
- Designed all production processes: batch planning, plating lines, storage flow, packaging systems, allergen control, sanitation, and food-safety compliance.
- Constructed comprehensive OS&E lists: equipment, molds, smallwares, trays, racks, refrigerators, and production tools.
- Key contributor to the hotel’s safety, HACCP, and cold-chain management committees.
- Achieved an 87% employee engagement score during the first year of operation.
Executive Pastry Chef
The Ritz-Carlton Laguna Niguel
Dana Point, California
06.2017 - 10.2020
- Led pastry operations for 6 outlets including Sandoval’s RAYA restaurant, supporting $53M in annual F&B revenue.
- Oversaw 150,000 sq. ft. of events, coordinating luxury catering up to 800 guests.
- Maintained 20% food cost while driving continuous menu innovation.
- Managed a diverse team including bakers, pastry chefs, decorators, and sous chefs.
- Developed bespoke desserts for luxury clientele and high-profile events.
Executive Pastry Chef
Four Seasons Resort Lana’i
Hawaii, USA
02.2014 - 06.2017
- Oversaw pastry operations for two premier properties (300+ rooms), including Nobu Lanai and Malibu Farm.
- Designed pastry programs supporting $30M in annual F&B revenue.
- Managed 12 outlets and large-scale events up to 500 guests.
- Built and led a team of 17 within a union environment; engagement grew to 82%.
- Implemented seasonal menu cycles with strong regional identity.
Executive Pastry Chef
Fairmont Grand Del Mar (5-Star)
San Diego, USA
02.2013 - 02.2014
- Developed pastry standards for $25M+ in F&B revenue.
- Created dessert menus for Amaya and collaborated with Chef William Bradley at Addison.
- Directed pastry operations for 8 outlets and catered events up to 1,000 guests.
- Delivered public culinary classes and guest-facing experiences.
Head Pastry Chef
The Westgate Hotel
San Diego, USA
11.2008 - 02.2013
- Led pastry production for 4 outlets and 15,000 sq. ft. of banquet space.
- Designed menus contributing to $12M in F&B revenue.
- Oversaw dessert creation for the award-winning Westgate Room.
- Taught seasonal classes and managed events up to 700 guests.
Pastry Chef de Partie (Early Career)
01.2003 - 12.2008
- Handled a la carte pastry production, bread programs, mignardises, rotating dessert menus, buffet production, and event plating in high-pressure luxury environments.
Education
B.E.P. - Culinary Arts
Louis Bascan Catering College
Rambouillet, France01.2001
Skills
- Pastry R&D
- High-End Menu Design
- Pre-Opening Operations
- Department Creation
- Airline Catering Systems
- Large-Scale Production
- Workflow Optimization
- Luxury Hotel Operations
- Team Recruitment
- Mentorship
- OS&E Planning
- Kitchen Layout
- Event Production
- French Cuisine
- Mediterranean Cuisine
- Hawaiian Cuisine
- California Cuisine
Certification
• ServSafe / Food Handler
• HACCP & International Food Safety (experience-based)
• PCQI Certified
• HACCP & International Food Safety (experience-based)
• PCQI Certified
Personal Information
- Authorized To Work: U.S.
Languages
English
Native/ Bilingual
French
Native/ Bilingual
Spanish
Professional
Timeline
Executive Pastry Consultant
DO & CO Boston
11.2025 - Current
Executive Pastry Chef
Raffles Boston
10.2024 - 11.2026
Executive Pastry Chef
Mondrian Hotel
10.2023 - 10.2024
Executive Pastry Chef
Pullman Montparnasse
04.2021 - 06.2022
Executive Pastry Chef
The Ritz-Carlton Laguna Niguel
06.2017 - 10.2020
Executive Pastry Chef
Four Seasons Resort Lana’i
02.2014 - 06.2017
Executive Pastry Chef
Fairmont Grand Del Mar (5-Star)
02.2013 - 02.2014
Head Pastry Chef
The Westgate Hotel
11.2008 - 02.2013
Pastry Chef de Partie (Early Career)
01.2003 - 12.2008
B.E.P. - Culinary Arts
Louis Bascan Catering College