Weilu Wang: French pastry around the world

Paris, Stockholm, New York, China, London: Weilu Wang first made the world her kitchen before reconnecting with the French roots of her culinary journey at Sketch.

From Paris to Stockholm, New York, China and now London, Weilu Wang built a pastry career that was as demanding as it was international. Trained at Le Cordon Bleu Paris institute, she further refined her approach through experiences in artisan pastry boutiques, Michelin-starred restaurants and the hospitality industry, blending French precision with creativity, sustainability and teamwork. Today, as head pastry chef at The Lecture Room & Library at Sketch, she finds herself once again immersed in a distinctly French culinary world — a return to her roots after more than a decade spent working across the globe.

1. Looking back at your time at Le Cordon Bleu Paris, what foundations from your training have stayed with you throughout your career?

Looking back at my time at Le Cordon Bleu Paris, what has stayed with me most isn't just the basic pastry techniques — it's the whole philosophy of French cuisine that the Chefs instilled in us. The longer I work in kitchens, the more I understand what they meant: The pursuit of perfection, an obsession with detail, balancing flavours while always adding a little twist — that unexpected surprise for the guest.

2. Your career has taken you to Paris, Stockholm, New York, China and now London. How have these different experiences shaped your style and the way you work?

Every place I've worked, every culture I've encountered, has opened a new door for me. French tradition, New York's mix of influences, the subtlety of Asia, the diversity of the UK, and Nordic sustainability — nature and people first. With my team today, I focus not only on maintaining quality but also on growing together. A free, healthy working environment is where inspiration sparks. Ingredients become pastries with warmth, and I believe guests can feel that.

3. Your time at Eleven Madison Park sounded incredibly intense. What did that experience teach you, both professionally and personally?

Under that kind of intensity, only strong belief, resilience and a truly connected team can get you through. You realise some things can't be done alone, and you can't just improvise your way out. It takes constant training, detailed planning, and staying flexible when things go sideways — like competing in a sport. Whether it's a restaurant or a large hotel banquet, these are essential.

4. Today, you are head pastry chef at The Lecture Room & Library at Sketch London. What does this role mean to you, and how does it feel to have come full circle- from learning French pastry in Paris to leading pastry in a French kitchen today?

"A beautiful circle." Working in a truly French kitchen has always been my dream. After experiencing so many different food cultures, coming back to French cooking — tradition, chasing the essence of cuisine, respecting ingredients, precision with temperature, treating your pastry like a chef — it feels surreal yet it's happening every day. I often think back to what my teachers said: We French care most about sauces, and wine is essential to French dining. It's funny and wonderful at the same time.

5. Beyond technique, what values have you carried with you into your own team today?

My ten years in Nordic countries shaped how I build teams. Sustainability and putting people first — that's what a modern kitchen should stand for, beyond tradition. Everyone's role may differ, but that doesn't mean inequality. Everyone needs the chance and freedom to express themselves and be respected. To me, team members matter as much as guests. We're all working toward the same goal. Kitchens are tough places, so a relaxed, positive, collaborative environment unlocks greater potential and creates more value.

6. When you were a student at Le Cordon Bleu Paris, did you ever imagine your career would take you here? And what advice would you give to students beginning their own journey today?

I never really planned where I'd end up, but I've never refused to try. Not being afraid of hard work is such an important quality — especially in a kitchen. Just keep moving forward steadily, take on challenges, don't fear change. Pastry isn't just about making a cake — there are so many directions to explore: Boutiques, hotels, restaurants, banquets, afternoon tea. Each needs different skills and different teamwork. Even now, I feel there's still so much to learn. And that's what makes it fascinating.