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Aaron Maree is listed as Executive Chef - Pastry based in Macao SAR, Macao, Macao. AeroLeads shows a matched LinkedIn profile for Aaron Maree.
Aaron Maree previously worked as Executive Chef - Pastry at Sands China Limited and Executive Pastry Chef at Parisian Macau Hotel. Aaron Maree holds Numerous Courses from Bellouet Conseil Ecole Patisserie, Paris.
Additional Education and Career Achievements;ADDITIONAL EDUCATION• Ecole Ewald Notter Confiserie, Zurich , Switzerland (1991)• Atelier PIERRE HERME ,ECOLE FERANDI, PARIS France (2005/2008)• Ecole Joel Belouet Conseile, Paris France(2005/2007/2009/2010/2011)• Poilane , Boulanger, Paris France(2005)• Achieved Formal HACCP Accreditation for Pastry/Bakery Department (December 2008 )• Certified in Lecturing and Instructional Skills, Australia(1994)• Tourism and Hospitality Management Certificate, Australia• Advanced Certificate in Chocolate and Sugar Confectionery, Switzerland(1991)• Business Management and Communications Skills Certificate, Australia• Leadership in Action , USA(2003)• Advanced Sanitation United States Public Health Course, USA(2004)CAREER ACHIEVEMENTS• Winner of Patissier 88 Australia (whilst still apprenticed)• Young Queenslander of the Year 1990• Young Achiever Awards 1991• Fellow of the World Master Chefs Society , 1990• Culinary Order of Merit, 1991• IMAX/Queensland Overseas Foundation Scholarship, 1992• Queen Elizabeth II Jubillee Trust Grant for Young Australians, 1992• Advance Australia Award for Service to the Food Industry 1996• Author of 15 Industry related books 1990-2011 worldwide • Winner BEST ARABIC TITLE COOKBOOK IN THE WORLD, Gourmand Cookbook Awards, Paris • Shortlisted as one of the TOP 5 PASTRYCHEFS in the Middle East 2012 CATERER MIDDLE EAST AwardsPUBLISHED WORKS(to see titles please GOOGLE ; AARON MAREE COOKBOOKS)1990 CAKES , TORTES and GATEAUX of the world1991 Cookies, Biscuits and Slices of the World1992 Petit Fours,Chocolate Delights,Festive Treats,Sweet Treats1993 Patisserie ; The Encyclopedia1994 Chocolate Cookery with Aaron Maree1996 Sweet Health1997 Classic Desserts2001 Dip Me In Chocolate2010 ARABIAN DREAMS (Motivate Publishing) (OCT 2010) New Age Ideas with Middle Eastern Desserts• Winner of Best Arabic Title Cookbook in the World- Paris, March 2011
Listed skills include Pastillage, Chocolate, Modern French Patisserie, Entrement, and 44 others.
A career timeline built from the work history available for this profile.
Macau
Overseeing pastry department development for Sands China Limited properties Parisian Macau Hotel - Sands Cotai Central - Sands Macau and Venetian Hotel Macau. Involved in pre-opening for Sands China Limited newest project due to open in Macau Q4 2019
Macao
Employed Pre-opening for the launch of this iconic 3000 room hotel. Supplying the desserts, pastries and baked goods for 8 food outlets, plus banqueting of up to 2000 pax; developing the menus and the team to produce the requirements of such a fantastic operation. Designed the layout for the successful Le Buffet restaurant dessert area and successfully.
Manila, Philippines
Executive Pastry chef with 19 staff in a department that is truly 24 hours and supplying every outlet of the hotel. Implemented new changes to the Peninsula Boutique and a new range of desserts, implementing the new banquet and wedding plated desserts range with the assistance of the Pastry Sous Chef. In charge of the Bakery and bakery staff, the pastry.
Kingdom OF Bahrain
Assisted in early stages of developing brand name Bakery, café, garden concept.From being handed a partial empty building to designing the kitchen layout, flow components, HACCP requirements and local food safety needs, the kitchen has taken 6 months to complete, including bakery, pastry, cake decorating, chocolate area and savory kitchen for the café.
Abu Dhabi, Cairo, Bahrain
Providing expertise on production methods, recipes, kitchen flow and HACCP procedures for small to medium size businesses in the region. From kitchen design to overseeing during building, to staff training and implementation of schedules and business /kitchen scheduling,training and procedural information,documentation and drafting of business.
Bahrain
Supplying daily food requirements for the Palace, on a daily basis.Food production,processing,plating and delivery to the highest of HACCP and Health Standards,monitored with time and flow charts by Medical Staff/HACCP officersIn charge of team producing all breads, cakes, pastries,icecreams and snacks to entire family, guests staying at Royal owned Villas.
Global
Pastrychef for the cruise ship line traveling Asia/Pacific, North and South America, and Europe and Mediterranean leading teams of assistant pastrcooks, 2nd pastrychefs and ancillary staff to produce food for 1500-2000 passengers for 24 hour catering, (incl breakfast, lunch and dinners in dining room – a la carte and buffets, room service menus and late.
Vancouver
Own concept patisserie leading a team of 8 pastrychefs and ancillary staff supplying baked goods to the leading hotels of British Columbias, lower mainland.
Toronto
Restaurant Chain based on fresh foods and a la minute cooking.Restaurants covered large seated restaurants under MOVENPICK brand, fast food concepts under MARCHE brand and supermarket style restaurants under MARCHELINO brand.Promoted to Corporate Patissier and traveled between Toronto,Canada and Multiple locations throughoutHolland for the company.
Australia, New Zealand, Malaysia, Singapore And Canada
A part time consultancy which included the opening of multiple franchise outlets and training of the staff in chocolate techniques in Australia, New Zealand, Canada,Singapore and Malaysia.Responsibilities included the development of dishes and recipes and the pre-opening search for manufacturers to produce food for outlets, writing of training manuals and.
Australia
Corporate Pastry Chef and Chocolate consultant traveled extensively working for the corporation in New Product Development, Sales and Marketing and Industrial products, demonstrating and lecturing and developing new ideas in chocolate for the company from both a consumer and industrial viewpoint.
Brisbane And Gold Coast
Lecturer of pastry classes, demonstration and practical format for both schools. Bread classes all practical format using multiple varieties ovens and methods.
Taunton, Somerset
CASTLE HOTEL, Taunton, Somerset, England under Head Chef GARY RHODES
Oakham, UK
HAMBLETON HALL, Oakham, Middleborough, England under Head Chef Brian Baker
Australia
Won Patissier '88 at the Sheraton Wentworth hotel, during my tenure with the Sheraton Hotel Ayers Rock.
Etage Petit Four Etage Petit Gateaux Etage Entrement et Gateaux Glace Etage Chocolat Etage Macaron Etage Tartes et Tartlettes
Quick answers generated from the profile data available on this page.
Aaron Maree is listed as Executive Chef - Pastry.
Aaron Maree is based in Macao SAR, Macao, Macao.
Aaron Maree has worked for Sands China Limited, Parisian Macau Hotel, The Peninsula Hotels, New Concept, and Consultant.
You can use AeroLeads to view verified contact signals for Aaron Maree, including work email, phone, and LinkedIn data when available.
Aaron Maree holds Numerous Courses from Bellouet Conseil Ecole Patisserie, Paris.
Aaron Maree is listed with skills including Pastillage, Chocolate, Modern French Patisserie, Entrement, Centerpieces, Production Flow And Design Of Kitchens Spaces, Staffing Manuals And Business Development, and Kitchen Design.
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