FOUNDER &

PASTRY CHEF 

A graduate from At-Sunrice GlobalChef Academy, Alicia has been in the kitchen making pastries professionally since 2010.

Coming from a humble background, Alicia stood firmly and went about her passionate journey, picking up new skills, techniques, as well as valuable experiences in a tough environment. 

1-year under the tutelage of Obolo where she built up her grit and resilience; 5-years in Capella hotel's pastry kitchen, where she developed and refined her skills as a pastry chef; and finally 1-year as Head Pastry Chef amongst the opening team of Plentyfull Restaurant, has taught Alicia various valuable skills on running a business; before Alicia made the big jump with the blessings of all her mentors and chefs, to start NESUTO PATISSERIE. 

During her time at Capella, Alicia had the privilege to work with Paco Torreblanco, a renowned Michelin-star pastry chef; when he was there as a guest chef. Through him, she understood what it means to “put your heart and soul into everything”. A master of precision - he would measure every single item he puts in the mix and its respective temperature at any given time. She remembers fondly how he created a simple chocolate cake with texture and flavour so exquisite and out of this world, with just traditional baking methods and simple ingredients.

“He kept reminding me to always respect the ingredients I am working with, and never to rush while baking; rushing through the baking process will never fully bring out the taste that the ingredients were supposed to deliver.”,

This is the philosophy behind the creation of each dessert. 

Today Alicia brings it forward to her team at Nesuto; the pastry kitchen is always in a peaceful state despite the busyness outside, a constant reminder that tranquility when doing desserts is key to producing awesome flavour, and an experience that translates as Alicia puts it, “We want our customers to be able to feel joy and peace, also being able to put a smile and create fond memorable memory by consuming our desserts.”

 COMING HOME.

Nesuto Patisserie was designed and developed to be a brand where artisanal quality bakes are served in a cosy yet extravagant environment. It is meant to be comfortable, relaxing, and a place you would think fondly about, and just unknowingly want to be back! That's why we called our patisserie, Nesuto, which translates to Nest in Japanese. 

Also, the dove in our logo represents freedom and purity, which is the cornerstone of the business, that we sow integrity and honesty in our dealings, and to offer quality bakes through using quality and authentic ingredients. To eat well, and to taste the real deal.  

With strong influences of French pastry techniques and the use of premium imported ingredients, Chef Alicia wants to bring an experience that is usually only available in hotels or high-end restaurants, into a cafe setting, whereby anyone can enjoy an artisanal pastry!

Continue to support our dream of bringing artisanal pastries to the masses!

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JOIN THE TEAM

Passionate and dedicated to pursuing a journey filled with sweet desserts?

We welcome you to apply for our positions: 

SERVICE CREW

PASTRY COOKS

At Nesuto, we believe in grooming and developing individuals! We have embarked on a company-wide job mobility program!

This allows our hires to try out other areas of F&B including:

Administration, Coffee-barista, Culinary division, Distribution division, Management position