Pastry chef

Kasey DOAN

Pastry Chef

Kasey Doan is a talented pastry chef who began working in commercial kitchens at the age of 17, driven by a long-standing passion for pastry.

I particularly like the no added sugar range, which is as close to the fruit as possible! It allows me to better control the amount of sugar in my creations and my Vietnamese customers are very pleased with this. I also like the great diversity of flavours offered by Les vergers Boiron: this allows me to discover new flavours that are less well known in my country, like sea buckthorn for example. I am very happy to be a partner chef of this brand which inspires me enormously!

Career

For Kasey, perfectionism is a key ingredient. The young chef has an iron will to create elegant, modern and extremely refined pastries that the whole of Saigon is eager to try. This is intrinsically linked to the fact that she is self-taught and and that she didn’t have the opportunity to study at a pastry school until she was 21. She completed her training on the job in Melbourne, at Bibelot and then at Butch and Purchese. Today, some cakes can go through up to ten versions before being presented in her store, “Ivoire”, which she opened with her partner Nigel next to the Opera House. Each creation has to have “its own story” and Chef Doan, who makes no secret of her immense sensitivity, puts “her soul” into each of them.

Today

Today, her seasonal entremets, such as the ‘Jackfruit’ made with cempedak, burnt camembert, crème fraîche mousse, and cashew dacquoise, as well as her yuzu and almond croissants, attract food enthusiasts seeking new and unique flavor experiences.

Where to find ?

IVOIRE Pâtisserie
2A Nguyễn Thị Minh Khai, District 1, Ho Chi Minh City, Vietnam