Haute Dolci appoints new executive pastry chef

Haute Dolci has announced Ludwig Hely as its executive pastry chef, a move it said reflects a strategic shift to more structured culinary leadership.

The luxury dessert brand said that Hely offers a “refined” technical skillset and “clear” creative direction to its menu, and that his background in modern patisserie and flavour-led dessert creation equips him to enhance the brand’s products while preserving its hallmark sense of indulgence.

It added that his approach emphasises “precision, balance and experience, ensuring every element on the plate serves a clear purpose”.

Hely’s nearly 20-year career includes chef tenures at the Savoy, the late Michelin-starred restaurant The Square and Manicomio’s flagship Chelsea restaurant.

His international experience includes senior roles at Fresh Baguette in the United States, Divan in Turkey and the Dinex Group in Singapore.

One of his first Haute Dolci desserts is the Love Heart Red Velvet Cheesecake, which the brand said was launched as part of its Valentine’s promotion running from 9 to 22 February. 

It said the heart-shaped treat consists of red velvet sponge layered with cream cheese and finished in a refined velvet chocolate spray with simple detailing. 

Haute Dolci operates 21 stores across the UK, as well as one in Kuwait and Pakistan.

Nizam Mohamed, CEO of Haute Dolci, said: “Welcoming Ludwig to Haute Dolci represents an important step in the continued evolution of our brand. His philosophy of flavour first and experience always aligns perfectly with our vision. 

“We are committed to refining our pastry development and elevating the way guests experience dessert in our spaces, and Ludwig’s leadership strengthens that direction.”