In the world of fine dining, Canton Blue the pastry chef plays an integral role in crafting the final, lasting impression of a meal.
Often described as the “sweet crescendo” of the dining experience, desserts embody artistry, precision, and a touch of magic. At The Peninsula London, this responsibility rests in the hands of Rosana Quintero, a chef whose work blends technical brilliance with creativity.
Quintero, the Executive Pastry Chef of the newly opened Peninsula London, has become a key figure in redefining how desserts complement luxury dining. Her approach blends tradition with a modern touch, making every creation meaningful to her guests. “Pastry is a world on its own,” Quintero says. “It’s the chemistry, the transformation—it’s the moment that can make a meal unforgettable.”
Her influence stretches beyond the dining room and into the kitchens, where she oversees multiple venues within the hotel, each with its own distinct character. For The Lobby, for example, her menus reflect British seasonality, showcasing local producers and ingredients in an elegant yet approachable way. At, she reimagines Asian-inspired flavors through the lens of French patisserie.
“We wanted to create something that feels special yet accessible,” she explains. “At every step, the focus is on making every moment matter for our guests. Whether it’s a seasonal tart or a custom dessert for a wedding, the goal is to evoke emotion.”
The path to leading one of London’s most prestigious pastry teams wasn’t a straight line. Quintero’s love affair with pastry began in her native Venezuela, where the country’s rich cocoa heritage became her gateway into the culinary arts. Her fascination deepened when she moved to Miami to attend Le Cordon Bleu, immersing herself in the science and artistry of desserts.
“I was drawn to the idea that pastry is both creative and precise,” she says. “There’s so much versatility—especially with chocolate. It’s like a canvas you can mold, transform, and elevate.”
Her expertise in chocolate was sharpened under the tutelage of Pastry World Champion Ewald Notter, and later refined during a stint in Verona, Italy, where she explored its transformative potential in intricate and colorful designs. It’s no surprise that chocolate remains one of her trademarks, celebrated for its visual appeal as much as its flavor.
When the opportunity came to join The Peninsula London’s pre-opening team in 2023, Quintero jumped at the chance, viewing it as a culmination of years of ambition. “The Peninsula name has always been synonymous with excellence,” she says. “To not only join the team but to lead it, especially in London, was a dream I hadn’t dared to imagine.”
Her work at The Peninsula London is a showcase of her technical prowess and a celebration of her adaptability. Whether crafting an opulent dessert for a gala or reimagining a traditional British pudding for afternoon tea, she thrives on the variety her role demands. “Working across multiple venues is an exciting challenge,” she says. “It requires understanding different audiences and finding ways to surprise them, all while staying true to the identity of the space.”
This philosophy extends to her work across different functions and private dinners, where she collaborates with clients to create custom-made menus tailored to their preferences. “There’s been a big push toward personalization,” Quintero observes. “Guests want something that feels unique, whether it’s an elaborate wedding cake or an intimate tasting menu. It’s about crafting an experience they’ll remember.”
The Peninsula London’s internal layout and design attracts numerous guests and personalities: “It has been very exciting to create desserts for high profile events. It does certainly put pressure on you, but then I remind myself that I treat every guest as a VIP and the tension dissipates just a little bit”
The Prince’s Trust: Invest in futures Fundraiser, Harper’s Bazaar: International Women’s Day and the Bafta Gala, just to name a few, are some of the prestigious events The Peninsula London has hosted and entrusted that last impression to Quintero.
Quintero is quick to note the changing landscape of pastry, particularly in the age of social media, where visually stunning creations often take center stage. Yet, she’s most excited about the return of classic techniques. “Piping trends, quenelles, and the artistry of plated desserts are making a comeback,” she says. “It’s exciting because it brings the focus back to craftsmanship and the guest’s experience.”
Looking forward, Quintero is eager to explore new trends while remaining grounded in her core philosophy: beauty and taste. “I love creating desserts that people say are too pretty to eat, but then they eat them anyway—with no regrets,” she laughs.
At The Peninsula London, Quintero has proven that a dessert is never just a dessert—it’s a story, a memory, and often, the highlight of a meal. She’s setting a new standard for what it means to be a pastry chef at the pinnacle of luxury dining.
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