In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Sam Leatherby
Age: 33
Job title: Executive pastry chef
Company and location: London Hilton on Park Lane, London
Education: Hilton apprenticeship
Tell us about your career to date
I began my career as an apprentice at Hilton Heathrow, where I primarily worked in the hot kitchen, covering breakfast service. After six months, I entered and won a competition for Hilton’s London apprentices, with the prize being a work placement at London Hilton on Park Lane.
Joining in 2011, I was initially assigned to the pastry kitchen for what was meant to be a three-month rotation, but I quickly discovered a passion for pastry and never looked back. I was fascinated by the combination of creativity, precision, and scientific technique that pastry offers.
Over the years, I have progressed through the ranks from apprentice to head pastry chef, becoming executive pastry chef at the age of 29. Looking back, my journey has been shaped by a willingness to learn, a passion for my craft, and the incredible opportunities Hilton has provided throughout my career.
How would you describe your job, and what kind of tasks and responsibilities does it involve?
As executive pastry chef, my primary responsibility is leading and developing the pastry team. We currently have a team of ten pastry chefs who support every area of the hotel, producing everything from breakfast pastries and desserts for our two AA Rosette restaurants, to executive lounge treats, room service desserts, in-room amenities, and banqueting events for up to 1,000 guests.
A key part of my role involves working with the team to create new desserts and seasonal menus, ensuring our offerings remain innovative and exciting while maintaining the highest standards of quality and presentation.
Alongside the creative side of the role, I am responsible for scheduling, forecasting demand, managing orders, and controlling food costs to ensure the department operates efficiently. Most importantly, I focus on supporting the team, making sure they have the resources, training, and environment they need to thrive and continue producing the exceptional pastries and desserts every day.
Tell us about a challenge you have overcome recently:
One of the most memorable challenges we have overcome recently was delivering a spectacular dessert experience for a large-scale event featuring a nine-metre suspended dessert table.
The table was concealed in the ceiling before guests arrived and only lowered later in the evening as part of a dramatic grand reveal. This presented several logistical challenges, as any desserts displayed on the table while it was hidden needed to be stable, safe to eat, and capable of remaining in perfect condition throughout the event. We also had to carefully consider how every item would remain secure during the lowering process while still creating a visually stunning display.
Once the table was lowered, we were able to make a final entrance and add the chilled dessert elements, completing the display and bringing the full vision to life. The result was a true showstopper that added a theatrical element to the evening and became one of its most talked-about features.
What have been some highlights of your career?
I was incredibly proud and humbled to receive The Pastry Award at the Craft Guild of Chefs Awards 2026. While we are fortunate to receive appreciation from guests and colleagues every day, being acknowledged by fellow chefs and industry professionals is particularly meaningful.
Another career highlight that will always stay close to my heart is winning Bake Off: The Professionals in 2018. The competition demanded an enormous amount of dedication, resilience, and teamwork, and the pressure throughout was intense.
Beyond awards and competitions, some of the most rewarding moments have come from mentoring and developing other chefs. Seeing former team members go on to become head pastry chefs, including at Michelin-starred restaurants, is a reminder of the lasting impact we can have on others throughout our careers.
What is a common misconception about your role?
That the job is simply about making cakes and desserts. While creativity and craftsmanship are certainly important parts of the role, there is much more that goes on behind the scenes. A significant part of my day is spent managing and supporting the team, ensuring we consistently deliver high-quality products across every area of the hotel. This includes overseeing health and safety, food hygiene standards, scheduling rotas, forecasting demand, managing payroll, controlling costs, and stepping into operational roles when needed to cover holidays or unexpected absences.
What advice would you give to young people entering the baking industry?
Give it everything, especially at the beginning. It will be challenging, but those early experiences are where you learn the most. Try to be a sponge and take in as much as you can, whether that is techniques, discipline, or how a professional kitchen operates.
If you see something new, ask about it. If you want to learn a skill, ask someone to show you. Never stop asking questions, because that curiosity is what keeps you improving and growing throughout your career.
Finally, look after yourself and be prepared for long hours on your feet. A good pair of shoes makes a real difference.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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