Richard Dormer
About Richard Dormer
Richard Dormer is an Assistant Pastry Chef with extensive experience in the culinary field, currently working at COMO Hotels and Resorts in Perth, Australia. He has a background in creating innovative dessert menus and training junior pastry chefs, having previously worked at notable establishments such as KU DE TA and Hakkasan Group.
Current Role at COMO Hotels and Resorts
Richard Dormer currently serves as the Assistant Pastry Chef at COMO Hotels and Resorts in Perth, Australia. He has held this position since 2018, contributing to the establishment of high-quality pastry offerings within the resort. His role involves crafting innovative desserts and ensuring the highest standards of pastry production are met.
Previous Experience in Pastry Arts
Before his current position, Richard Dormer worked at KU DE TA in Perth as Pastry Chef from 2017 to 2018. He also served as Assistant Pastry Chef at COMO Hotels and Resorts for 10 months from 2016 to 2017. His experience extends to Hamilton Island, where he worked for 6 months in 2015. Additionally, he was a Pastry Chef at Hakkasan Group in London from 2012 to 2013.
Education and Professional Development
Richard Dormer studied at Westminster Kingsway College, where he achieved a Professional Patisserie Scholarship. His education has provided him with a strong foundation in pastry arts, which he has applied throughout his career. He also attended Rickmansworth School, contributing to his overall educational background.
Contributions to Dessert Innovation
At COMO Hotels and Resorts, Richard Dormer has participated in the creation of innovative dessert menus that highlight local Australian ingredients. His expertise in crafting desserts that reflect the local culinary landscape has enhanced the dining experience at the resort.
Mentorship and Training in Pastry Arts
Richard Dormer has contributed to the training and development of junior pastry chefs at COMO Hotels and Resorts. His role in mentoring emerging talent demonstrates his commitment to fostering skills and knowledge within the pastry team.