For Anita, putting together an incredible dessert isn’t about a single ingredient but about the balance among different components. Photo: PewPew Studio.
Who are you?
I’m Anita Su Jung Chung. I was born in South Korea and raised in New Zealand, and I’m a passionate, energetic pastry chef who has been fortunate to work around the world. I love creating desserts that are beautiful, balanced in flavour, and memorable for every guest who tries them.
Tell me about your role at the Hyatt Hotel Canberra – a Park Hyatt Hotel
I’m the Head Pastry Chef at Hyatt Hotel Canberra, where I oversee all of the hotel’s pastry and dessert offerings. My role includes creating à la carte desserts, our traditional three-tier afternoon tea, gateaux for the Tea Lounge, whole cake orders, and desserts for functions and events.
I also lead and mentor the pastry team, organise weekly production, and make sure everything runs smoothly.
Looking after my chefs is very important to me – I see my team as family. I also work closely with other departments to create desserts for special events and seasonal experiences across the hotel.
How did you come to be a pastry chef?
Since I was five years old, I dreamed of studying fine art in Paris. Instead, my family sent me to New Zealand when I was 12. Growing up there, I loved cooking and baking cakes for family and friends. It started as a hobby, but even while I was studying nursing, I found myself happiest in the kitchen. Eventually, I realised my passion was stronger than my original career path, so I decided to become a chef.
I really enjoyed culinary school and working in professional kitchens, but I wanted a role that allowed me to be more creative and expressive with colours, textures and presentation. That naturally led me into pastry, and that’s where my career truly began.
You’ve worked in New Zealand, New York, Seoul and now Canberra. Tell me a little bit about this journey
I started my career in New Zealand, working in five-star hotels. At the beginning, I wanted to learn as much as possible, so I worked incredibly hard – often 70 to 80 hours a week. I even came in on my days off to watch functions and learn things I hadn’t experienced yet. Every opportunity was a chance to grow.
After several years, I became Executive Pastry Chef for a hospitality group overseeing three restaurants. I loved the fast-paced environment and the challenge of constantly improving. Originally, I planned to move somewhere in Asia, but instead I received an opportunity in New York to work at the two-Michelin-starred restaurant The Modern.
It challenged me, made me stronger, and shaped me into the chef I am today.
Unfortunately, the pandemic arrived after two years, just as I was thinking about settling in New York. I moved back to Korea to be with my family and later opened my own cake shop in Gangnam, Seoul.
Opening my own business was a bold decision because I had very few connections in Seoul, and the city is incredibly competitive.
Although I enjoyed running my own shop, I missed working in hotels. When opportunities came from New Zealand, New York and Canberra, I decided it was time for another adventure. That brought me to the Hyatt Hotel Canberra, and I’m excited to be here.
What is your favourite or must-use ingredient when cooking?
For me, it’s all about balance rather than one specific ingredient. I don’t enjoy overly sweet desserts, so I love combining ingredients that complement each other.
One of my favourite examples is our seasonal Dark Chocolate Raspberry Tart. The rich, slightly bitter Guanaja Valrhona chocolate is balanced by the bright acidity and sweetness of raspberry. The raspberry cuts through the richness, refreshing your palate after every bite.
I love respecting each ingredient’s individual character while finding exciting ways to balance flavours together.
What’s your current pastry obsession?
Because of my Korean heritage, I’m passionate about exploring traditional Korean desserts and introducing them to guests in Canberra and across Australia. Obviously, Korean culture is very big right now, thanks to K-Pop.
I love to reinterpret classic Korean sweets with a modern Western approach, making them more familiar and approachable while still respecting their origins.
One dessert I’d particularly love to showcase is Yakgwa. It’s a traditional Korean pastry made from layers of dough that are deep-fried and soaked in honey syrup.
Are there any upcoming projects you’re working on?
One is a major afternoon tea experience launching in September, featuring a completely new seasonal menu. We are also working on a very special high tea event in October, along with developing a new collection of whole cakes that guests will be able to order through the hotel.
The range will combine timeless classics with modern flavours, so there’s something everyone can enjoy for birthdays and other special occasions.
Who has been the biggest influence in your career?
Growing up, I loved watching cooking shows like Hell’s Kitchen, MasterChef and Heston Blumenthal’s Kitchen Chemistry. I was fascinated by the creativity, precision and professionalism of great chefs.
When I began my own career, I was fortunate to have a mentor who taught me not only technical skills but also discipline, professionalism and leadership. Watching him work inspired me every day.
Those television chefs first sparked my passion, but my mentor helped turn that passion into a career.
What’s your morning routine?
I usually wake up around 6:30 am and immediately check my emails and messages. Then I mentally map out my day, prioritise my tasks, review any meetings I have scheduled and create a timeline so I know exactly what needs to happen.
What’s your favourite cooking book?
Baking and Pastry: Mastering the Art and Craft. It was recommended to me by my mentor at the beginning of my career. He told me to study it carefully because it would teach me far more than what I could learn in the kitchen alone.
That book helped me tremendously throughout my career. It’s actually considered the “bible” for pastry and culinary students at the Culinary Institute of America (CIA). Studying at CIA in New York was always one of my dreams, but unfortunately, I never had the opportunity.
Because I had spent so much time studying this book, I never felt like I lacked the same foundation or technical knowledge. It gave me confidence and helped me keep up with some incredibly talented chefs.
Where do you like to go out for coffee in Canberra?
I love ONA Coffee. When I first moved to Canberra and tried it, I fell in love immediately. Back in New Zealand, I always enjoyed Allpress Coffee, but ONA has become my favourite here. If I don’t have time to head out, I enjoy making drip Bacha coffee at home.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
I actually try to cook at home as much as possible. When I do eat out, I love exploring different cuisines around Canberra. It really depends on my mood that day. I believe you can’t buy experience, so whenever I have the chance to try something new, I take it. Every restaurant, flavour combination and presentation teaches me something that inspires my own work.
What makes Canberra unique compared to other cities you have lived in, like New York and Seoul?
I’ve always considered myself a big-city person, but Canberra has surprised me.
The city is peaceful and relaxed, yet my work is always exciting and challenging. It’s a nice balance.
Unlike New York or Seoul, Canberra isn’t crowded or overwhelming, which allows me to slow down outside work. I also love experiencing four distinct seasons. Every season inspires my desserts. For example, during Autumn, I see the fallen leaves and imagine using feuilletine flakes to recreate that texture in a dessert. I also love Canberra’s sasanqua camellias, which inspired me to create a raspberry tart that captures their delicate beauty. Nature here constantly gives me new ideas.
What’s your advice for someone starting in their career?
Never hesitate to learn. Stay passionate and keep following your dream, no matter how difficult the journey becomes. Hospitality isn’t an easy career, and success doesn’t happen overnight. Be patient, stay focused and always have a plan. Set goals for each year, and also think about where you want to be in five years. The experience and skills you gain along the way are something money can never buy, and they will become your greatest strength.
Anita Su Jung Chung is making her award-winning pastries and desserts at The Tea Lounge, Hyatt Hotel Canberra, located on 120 Commonwealth Ave in Yarralumla. For more information on dining at the Hyatt Hotel Canberra, visit Hyatt Hotel Canberra.
Original Article published by John Murtagh on Region Canberra.
Region Media Partner Content
