Hidayat Cosnan
Hidayat Cosnan began his passion for cooking and baking at home with his mum at an early age of 5. “It’s in my DNA, cooking is my flesh and blood.” After completing his tertiary education here in Singapore, he went to France to be formally trained with a Diplôme de Pâtisserie from Le Cordon Bleu Paris.
Throughout his career, he has worked with many renown chefs locally and reputable restaurants specialising in French and Italian desserts. Hidayat is currently working for Kucina Italian Restaurant as Head Pastry Chef and churning out homemade fresh foccacia, ciabatta breads and the classic tiramisu and panna cotta, just to name a few.
Hidayat enjoys the process of cake making and decorating as it brings alot of joy and satisfaction when done right. Hidayat feels Pastry making is both science and arts, it teaches you patience, to be disciplined and precise especially when measuring out the ingredients and it’s all in the process to a delicious chocolate cake which he is crazy about since young.
To be diligent is his craft, he swims to keep fit and does various sports as he continues to deliver his work from day to day in this challenging and demanding industry.
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