Open to opportunities

Kris Davis

@krisdavis

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Pastry Chef specializing in fine-dining desserts, molecular pastry, and team leadership.

Switzerland

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What I'm looking for

I’m looking to grow in high-end fine-dining pastry—creating standout desserts, mastering precision techniques, and leading a pastry team with strong organization and calm execution during fast service.

I’m a Pastry Chef currently working as Chef de Partie - Pastry at The Restaurant in The Dolder Grand (Zürich), where I managed the pastry section and led a small team across six weekly service shifts under Chef Heiko Nieder in a two Michelin-star environment. I focus on consistent execution of high-end desserts while staying resilient and decisive in stressful service moments, balancing prep, delegation, and customer demand for 40–45 guests.

My training includes an internship at Baur au Lac-Pavillon where I independently ran the pastry service and prep, gained experience with high-end equipment, and navigated fast-paced two Michelin-star service for pre-dessert, dessert, and petit fours/mignardises. I also built my foundation as a Head Baker at Mitchells Coffee House by creating classic recipes and new cakes, bars, and breads—work that reflects how I merge a lifelong admiration for art with precision pastry craft.

Experience

Work history, roles, and key accomplishments

Chef de Partie - Pastry

The Dolder Grand - The Restaurant

Jan 2024 - May 2026 (2 years 4 months)

Managed the pastry section and led a small team across six weekly service shifts in a two Michelin-star kitchen. Ensured consistent execution of high-end desserts while developing skills in bread, modern pastry, and molecular gastronomy and creating/executing recipes with Chef Heiko Nieder.

Pastry Section Management Team Leadership Fine Dining Dessert Execution Recipe Development Breads Molecular Gastronomy Time Management High stress Decision Making

Intern - Pastry Station

Baur au Lac - Pavillon

Jan 2023 - Jul 2023 (6 months)

Completed vocational training as an intern in the pastry department, working under Chef Maximillian Müller to prep and execute recipes created by Executive Pastry Chef David Potier. Independently ran service and prep for the pastry station while navigating a two Michelin-star kitchen with fast-paced service.

Pastry Service Kitchen Communication Pre Dessert and Dessert Production Petit Fours Fast Paced

Head Baker

Mitchells Coffee House

Apr 2021 - May 2022 (1 year 1 month)

Worked as Head Baker creating Mitchells classic recipes and developing new cakes, bars, and breads. Managed time and team responsibilities while working under professional kitchen pressure.

Baking Classic Recipe Execution Bar Production Bread Production Team Management Time Management

Education

Degrees, certifications, and relevant coursework

Culinary Arts Academy (Cesar Ritz Colleges)

Swiss Grand Diploma in Pastry and Chocolate Arts, Pastry and Chocolate Arts

2022 - 2023

Activities and societies: 1st Place in Chocolate Showpiece and Modern Tart Competition

Earned a Swiss Grand Diploma in Pastry and Chocolate Arts from the Culinary Arts Academy in Le Bouveret, Switzerland (July 2022–September 2023). Placed 1st in a Chocolate Showpiece and Modern Tart competition.

Florida Southern College

Bachelor of Fine Arts, Graphic Design

2018 - 2022

Grade: Summa Cum Laude

Earned a Bachelor of Fine Arts (BFA) at Florida Southern College (August 2018–May 2022). Graduated Summa Cum Laude with a specialization in Graphic Design.