Chef Natalie began to work as part time in pastry kitchens at the age of 16. Her interest in fine dining began when she was selected for an internship at 3 MICHELIN-star El Celler de Can Roca in Spain. After returning to Hong Kong, she finessed her skills in traditional French pastry in one of the city's most lauded kitchens, VEA. It was not long before Natalie found another side of pastry calling her name: cakes and pies. Since joining Butter, Natalie has been the driving force behind a constant cycle of new and beloved creations.