NEI
THANG

Nei Thang is a pastry chef with nearly 20 years of culinary experience and more than 14 years focused in pastry, bread and luxury hospitality production. His work is grounded in classical technique, disciplined repetition and a strong ability to anticipate problems before they affect service.

He has worked for more than 14 years at Amangiri — one of the world's most acclaimed luxury resorts — supporting multi-outlet pastry operations, VIP requests, banquet production, afternoon tea, amenities, breads and plated desserts. Repeatedly stepped in to lead the full pastry department end-to-end during staffing gaps, with no lapse in quality or production standards.

His professional identity is built around consistency, humility, patience and systems.

• Pastry Chef with ultra-luxury resort experience
• Produced banquets and bespoke desserts for globally recognized brands and high-profile individuals — including Ferrari, Bulgari, Range Rover, Netflix, The New York Times, and Forbes
• Entremets, mirror glaze and visual pastry
• Viennoiserie, laminated doughs and bread
• Chocolate, confectionery, bonbons and showpieces
• Plated desserts and vegan pastry
• Calm problem-solver under high-pressure service
• Trainer and mentor for junior pastry cooks
• Trained at the world's premier pastry institution — École Ducasse / ENSP — mentored directly by Meilleur Ouvrier de France (MOF) chefs and world pastry champions

Viennoiserie is one of Nei's strongest areas. He taught himself lamination through more than a year of repeated practice while maintaining daily production responsibilities — early mornings, late nights, work on days off.

Lamination Layers

Pain au Chocolat

Bread represents the same professional pattern: repeated failure, patient correction, self-directed practice and eventual understanding.

The challah demonstrates clean shaping, shine and presentation. The ciabatta demonstrates high-hydration handling and fermentation control.

One of Nei's strongest guest-recognition moments came from an urgent vegan dessert request. With only a few hours notice, he created vegan desserts that guests described as among the best they had experienced — including compared with Michelin restaurants.

Leadership strength is operational awareness — naturally anticipating the final result, seeing where problems are likely to occur and fixing them before service is affected.

Training philosophy: teach those who are willing to learn, keep standards consistent and help people understand why technique matters.

• Respect everyone, regardless of title
• Choose consistency over talent
• Stay humble and keep learning
• Ask questions until you understand
• Build systems, not dependency
• Celebrate the team's success