Chef Susan Bae
BIO
Susan Bae, the celebrated pastry chef behind Washington DC's modern Vietnamese fine-dining restaurant Moon Rabbit, has transformed the dessert landscape with her innovative sweet-meets-savoury creations. Her journey began with a humble attempt to recreate her father's favorite McDonald's apple pie, sparking a passion that led her to abandon plans for graduate school teaching and enroll at Le Cordon Bleu in Pasadena, California.
After graduating in 2010, Bae honed her skills at Los Angeles' Lukshon under executive pastry chef John Park, where she embraced Southeast Asian flavors and built a strong technical foundation. Her career flourished as she worked in diverse culinary environments, from neighborhood bakeries to Michelin-starred restaurants like Kali, where she served as opening pastry chef.
Bae's leadership and creativity have been pivotal in her ascent, culminating in her recognition as North America's Best Pastry Chef 2025, sponsored by Valrhona. Her all-female pastry team at Moon Rabbit continues to challenge traditional dessert concepts, weaving storytelling, heritage, and emotion into each creation. In 2026, Susan Bae was nominated as a James Beard Award Semifinalist in the “Outstanding Pastry Chef or Baker” category, further solidifying her status as a leading figure in the culinary world.
Q&A
What inspired you to enter the world of pastry?
I would say it was the McDonald's apple pie. Well, sort of. My father really loved the McDonald's apple pie and in an attempt to recreate it, it was ultimately my father's support of my far-off recreation that inspired me to pursue a culinary career. Aesthetically, it was not appealing, but my Dad was so very supportive and encouraged me that it tasted great (even though I felt it didn't). Looking back, it was more of his encouragement and his acknowledgement of my attempts to recreate it that shaped me to have more confidence. It was the kind of support I appreciated even when I did not feel the best about it. Thinking back on it now, it may not have been as bad, but based on his reaction and support alone, I felt worth it. Seeing how happy I could make him with my attempt encouraged me to want to pursue pastry. Ultimately, it taught me that food actually had the ability to make someone happy -- that felt amazing.
Where do you find inspiration for your creations?
Most of my inspirations come from memory and experience. Many of my dishes carry deeply personal stories — sometimes even multiple layers of memory tied together in one plate. Aesthetically, I draw from nature, which I believe is the truest source of food itself. Nature holds the colors and forms that guide me in creating dishes, and it reminds me that every dish begins with what the earth provides.
Who in your life has been the biggest mentor/inspiration in your career?
My family has been my greatest source of inspiration — both my immediate family and the people I’ve come to consider family along the way. Their sacrifices, belief in me, and presence continue to ground my work. Beyond that, it’s the friendships I’ve built and the chefs and cooks I’ve crossed paths with throughout my career who inspire me most. The people I share this industry with whether they have been my superiors or cooks who have worked under me — their stories, creativity, and passion have shaped me just as much as any dish I’ve created.
How is your team responding to the new realities of the world during and eventually post-COVID-19?
COVID-19 reshaped the way all of us in hospitality work. For my team, it meant slowing down, adapting, and rethinking how we connect with guests and how we care for one another as a unit. We learned to be resilient - to pivot, to stay creative, and to support each other through the uncertainty. Coming out of it, I think we’re stronger: more intentional about balance, more focused on building a supportive and sustainable kitchen culture, and more committed to creating food that truly connects us all.
What Social Responsibility/Community initiative are you the most proud of taking part in?
I’m most proud of building and leading an all-female pastry team at Moon Rabbit. It was very intentional - shaped by my own experiences in kitchens where femininity was often undervalued. Creating a space where women can thrive, collaborate, and lead has been deeply meaningful. I see this as part of a larger responsibility: to show that women in this industry don’t have to choose between toughness and femininity, but can lead powerfully with both. On a community level, I’m also proud of the relationships we’ve built with local growers. Partnering with small, local producers not only strengthens our food but also uplifts the community that sustains us. Both in the kitchen and outside of it, my focus is on creating systems of support, equity, and opportunity.
What are your hopes for the future of the world of food and pastry?
My hope for the future of food and pastry is that we continue moving toward authenticity, innovation, and equity. I want to see more chefs unapologetically weaving their identities, memories, and cultures into their food. I believe that’s what makes dining meaningful. I hope pastry especially continues to break away from being just the sweet finish, and instead becomes a space for storytelling, heritage, and perspective. Equally, I hope our industry becomes more sustainable - not just environmentally, but in how we care for people. That means fair pay, healthier work cultures, and true mentorship that makes this field accessible and lasting. My hope is that the future of food and pastry reflects that truth more deeply: in story, shared with care, and built to sustain.
What should the role of the food/pastry industry be in the community? The world? The environment?
I believe the role of food and pastry in the community is to create connection - to bring people together through memory, culture, and shared experience. On a global scale, our industry has the power to tell stories that foster understanding across cultures, challenging assumptions and celebrating identity. For the environment, our responsibility is to respect the ingredients and ecosystems that sustain us — sourcing responsibly, reducing waste, and supporting growers and producers who care for the land. I believe our industry has the responsibility to use that language to nourish not only people, but also culture, community, and the planet.
What is your earliest dessert memory?
A vanilla cupcake with chocolate frosting from the same Korean bakery that my mother used to buy me every year for my birthday.
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Remain resilient, but stay true to who you are. This industry will test you, and it’s easy to get lost in the noise but your story is your strength. Stay open to learning, seek kitchens that align with your values, and remember that toughness and softness can coexist. Authenticity and perspective in your creative process will carry you further than conformity alone ever could. Most importantly, don’t lose sight of your purpose, the impact you can create and of the people inside and outside the kitchen who help you move toward it. Those who inspire you have a way of shaping you to inspire others in turn. That is a gift!
What is your favorite perk of the Cercle V program?
Opportunities to continue learning and expanding on technical skills!
When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?
I first heard about Valrhona in culinary school, where we worked with a variety of chocolate brands. Even then, it was clear that Valrhona was the cream of the crop. I was very spoiled at my first job as an intern — the restaurant used only Valrhona chocolates, and I even had the opportunity to see a corporate Valrhona pastry chef come in for a collaboration event. That experience really set the tone for how I viewed the brand: as the gold standard of chocolate in pastry.
RAPID FIRE:
Nickname? Suz, Suzy Q
Celsius or Fahrenheit? Fahrenheit.. I’m from the states (‘:
Favorite Valrhona Chocolate? Opalys 33%
Favorite restaurant? Kalaya, Philadelphia
Favorite flavor pairing with chocolate? Passionfruit
Go to snack? Chicken tenders
Coffee or Tea? Coffee
Favorite kitchen tool? Off-set spatula
Who do you follow on social media? Lots of chefs from far off places that I hope to meet/work with someday
Favorite type of dessert to make? To eat? Pate a choux - to make and eat
