Meet the Chefs Behind Pastry Art Academy: Chef Hang & Chef Terry

When you choose where to learn pastry, the syllabus is only half the story. The other half is who is standing next to you at the bench. At Pastry Art Academy in Johor Bahru, two chefs lead the kitchen, and between them they cover the full range of a professional pastry career: artistic celebration cakes on one side, artisan bread and viennoiserie on the other.

Chef Hang: Cake Artist to the Sultan of Johor

Chef Hang is our Lead Instructor, and his credentials are hard to overstate. For years, he has personally designed and crafted the spectacular themed cakes for the Sultan of Johor's Birthday celebrations. That is not a one-off commission but a standing responsibility, the kind entrusted only to a cake artist working at the very top of the craft.

In the classroom, that translates into more than technique. Chef Hang teaches students to infuse professional craftsmanship, innovative design, and meticulous attention to detail into every creation, from structured tiered cakes to sculpted sugar showpieces. His focus is the artistry: how a cake is composed, themed, and finished to a standard that holds up under the closest scrutiny.

Chef Terry: FHA 2026 Champion in Bread & Viennoiserie

Chef Terry is our Head of Bakery, and he leads the side of the craft that begins with flour, water, and time. In 2026, he won Best Viennoiseries & Artisan Baguette at the FHA Bakery Challenge, one of the region's most respected bakery competitions. His experience includes time at Marina Bay Sands, and it shows in the discipline he brings to every loaf.

Under Chef Terry, students master the fundamentals behind exceptional bread: perfectly laminated croissants and pastries, an open and even crumb, and naturally leavened artisan loaves. This is the boulangerie foundation that a lot of pastry courses skip, and it is exactly the skill set that hotels, cafes, and modern bakeries are hiring for.

Two Specialists, One Complete Pastry Education

Most academies lean on a single instructor and a single strength. Pastry Art Academy is built around two. Chef Hang covers the celebration-cake artistry and sugar work; Chef Terry covers the bread and viennoiserie. Together they span both halves of a professional pastry kitchen, patisserie and boulangerie, rather than teaching one and gesturing at the other.

For a student, that means you graduate able to pipe and sculpt a themed cake and to laminate a croissant and pull a proper sourdough. Whether you want to open a bakery, join a hotel kitchen, or build a cake business of your own, you have learned the full craft from two people who have each proven it at the highest level.