Elsa Li

After graduating with a Pâtisserie Diploma at Le Cordon Bleu Sydney, Elsa Li began her career into the world of pâtisserie at the five-star boutique hotel, The Observatory Hotel under Michelin chef Masahiko Yomoda. Following that, she has worked for renowned companies such as Merivale as well as Australian pâtissier and chef Adriano Zumbo. In 2015, she pursued her dream of opening a unique space in Sydney in collaboration with florist Angela Wong called Petal Met Sugar. Petal Met Sugar prides itself as a one stop shop for events, weddings and celebrations. The open plan workshop showcases a variety of bespoke treats and innovative high tea offerings providing customers with an impressive insight into the creation of Li’s constantly evolving menu.