Anastasiya Buyukli, Executive Pastry Chef, Le Royal Méridien Place Vendôme Lusail, shares her philosophy for building a kitchen ‘family’ and a tale of culinary storytelling.

What first attracted you to the sweeter side of kitchen life and, after almost 10 years, what keeps the pastry operation interesting?

After 10 years, pastry has become a part of who I am — it’s not just work anymore, it’s a way of life. What keeps it interesting is that there’s always something new to learn, to create and to perfect. Every day brings a new challenge and an opportunity to surprise someone with something beautiful and delicious.

Managing a large team in an area that requires such precision must take a lot of work. What is your management style, and how do you ensure everyone performs at their best?

The kitchen is like a family. And just like in any family, the most important thing is to take care of each other and offer support. I believe in leading by example — staying calm, guiding my team with respect and creating an environment where everyone feels confident to do their best. When people feel valued, their performance naturally reaches 100%.

If you could create a celebration or wedding cake for any celebrity or special occasion, who would it be and what would you make?

When I worked at The Ritz-Carlton Moscow, we often had celebrities staying at the hotel, and we created custom chocolate sculptures for each of them. For Tim Burton, we made a chocolate ‘Scarecrow’ inspired by The Nightmare Before Christmas. If I could do something like that again, it would be another creation that combines art, storytelling, and chocolate.

What is your signature, and what makes it stand out?

I like to think of myself as a non-traditional pastry chef. I don’t have one ‘signature’ dessert — every creation I make is unique and tailored to the moment. Each dish is a reflection of inspiration, emotion and the person it’s made for. That’s what makes it special.