Tim Clark is an acclaimed Pastry Chef/Chocolatier and co-owner of Cacao Fine Chocolates, Melbourne’s award-winning artisan Chocolatier & Pâtissier.
He has made cakes for Nelson Mandela, Rachel Griffiths and Buzz Aldron and has created masterpieces for the Logies, Brownlow Medals, Alan Border Medals and many more.
He is also heavily involved with the Australian Open and their dessert menu, where he entertains players and their families with a delicious afternoon experience of fine chocolates and mouth-watering desserts.
Tim trained extensively abroad working with Hubert Retzbach, one of Germany’s most renowned chefs at his acclaimed Michelin star restaurant Zirbelstube. Later continuing his travels, Tim became Executive Pastry Chef with the multi award winning 6 star luxury Silver Sea Cruises.
On returning to Australia, Tim became the youngest Executive Pastry Chef of Melbourne’s Crown Casino. For 6 years Tim oversaw a team of 24 pastry chefs designing and orchestrating menus for large scale, prestigious events.
In 2004 Tim was crowned Australia’s first ever Callebaut Chocolate Master. He later went on to represent Australia at the World Chocolate Masters in Paris, scoring impressively and gaining the admiration of some of France’s top chefs with his creative chocolate work.
Tim is now the co-owner of Cacao Fine Chocolates & Patisserie, Melbourne’s award-winning artisan Chocolatier & Patisserie. He works closely with a successful team of Chefs to deliver the best in new and innovative Eclairs, Chocolates and Macarons.
You can see Tim doing live demonstrations at the show.
The post TIM CLARK appeared first on Cake Bake & Sweets Show Sydney.