Belinda Leong

Belinda Leong
Born
California
EducationSan Francisco City College
Culinary career
Cooking stylePastry chef
Current restaurant(s)
  • b. Patisserie
Previous restaurant(s)
Award(s) won
Websitebpatisserie.com

Belinda Leong is an American pastry chef who is the co-founder and owner of b. Patisserie in San Francisco.

Leong began her culinary career with an internship at Michael Mina's Aqua Restaurant and enrolled in the Hospitality and Restaurant Program at San Francisco City College.[1] After graduating in 1999, she joined Gary Danko, becoming the pastry chef there in 2001.[1][2]

After eight years at Gary Danko, Leong sought more experience in Europe, staging with Pierre Hermé in Paris, with Carles Mampel at Bubó, Martín Berasategui at Lasarte, René Redzepi at Noma, and at In De Wulf in Belgium.[2] After two years in Europe, she returned to the Bay Area to become the pastry chef at Manresa.[2]

In 2013, Leong partnered with Michel Suas of the San Francisco Baking Institute to open b. Patisserie in San Francisco.[2][3] Her Kouign-amann became a favorite among customers and received praise from national publications.[4][5]

Leong was nominated for James Beard Foundation Awards for Outstanding Pastry Chef in 2014, and Outstanding Baker in 2015, 2016, and 2017.[6] In 2018, she won the James Beard Award for Outstanding Baker along with her partner, Michel Suas.[5][6]

References

  1. ^ a b "Rising Star Pastry Chef Belinda Leong of Bar Agricole - Biography". Star Chefs. November 2011. Retrieved 19 March 2019.
  2. ^ a b c d Verbruggen, Marie-Thérèse (April 1, 2018). "Chef Belinda Leong". Chasing the Bib. Michelin Guide. Archived from the original on March 19, 2019. Retrieved March 19, 2019.
  3. ^ Pape, Allie (February 13, 2014). "Belinda Leong of b. patisserie". Eater SF.
  4. ^ Saffitz, Claire (March 27, 2014). "How to Make Kouign-Amann, a Step-by-Step Guide". Bon Appétit.
  5. ^ a b Unrein, John (June 19, 2018). "The Queen of Kouign Amann". Bake Magazine.
  6. ^ a b "Belinda Leong". James Beard Foundation. Retrieved 19 March 2019.