With her distinctive pink mohawk, infectious smile and distinctive dessert creations, pastry chef Anna Polyviou stands out in the culinary world. With a career spanning prestigious kitchens and international accolades, the Sydney-based, award-winning chef’s culinary journey began with a love for baking and a passion for creating unique desserts. Over the years, she honed her skills through formal training and practical experiences in various kitchens. Her technical expertise spans a wide range of pastry techniques, including tempering chocolate, sugar work, and advanced baking methods.
“My excellence in culinary mastery shines through my dedication to innovation and ability to blend traditional techniques with modern twists. My creations, such as the ‘Sunny Side Up’, showcase my playful approach to flavours and presentation. By continuously pushing the boundaries and staying true to my creative vision, I’ve been able to captivate audiences and earn recognition for my unique contributions. Each dessert I create is a canvas where I blend flavours, textures, and aesthetics to tell a story.”
Anna has developed an eye for detail and a deep understanding of flavour pairings, which were crucial in her rise to becoming an internationally acclaimed pastry chef. “The key ingredient though, is to always consider yourself as an apprentice,” she emphasises. Her favourite colours to work with are vibrant and bold, reflecting her energetic personality. Her favourite ingredients are vanilla, chocolate, passion fruit, and caramel. “They allow me to create rich, comforting, and memorable experiences for my guests.”
The culinary maestro was recently in India to deliver an immersive pop-up experience. At the high tea soirée held in New Delhi, she surprised and delighted guests with a blend of traditional flavours and modern twists, setting new standards in indulgence and creativity. “I aimed to celebrate classic flavours while introducing contemporary elements to elevate the overall experience.”
Anna says such pop-up events are changing the food landscape in India. “Pop-ups stand out in the culinary world because they create a sense of exclusivity and adventure. For me, pop-ups are a fantastic way to showcase my creativity and interact with food enthusiasts in a dynamic setting.”
She believes that India’s culinary landscape is incredibly diverse and vibrant, with a rich tapestry of flavours and techniques. “I see a bright future for Indian cuisine as chefs continue to reinterpret traditional dishes with modern sensibilities. My favourite Indian food is undoubtedly the array of sweets, particularly Gulab Jamun, Mango Lassi, Peanut Chikki, etc. Each visit to India inspires me with new flavours and combinations that I can incorporate into my creations. On the savoury side, I love Biryani, Masala Chai, Masala Dosa, Aloo Paratha, and Pani Puri, it’s all just so full of flavour and spice.”
Being a pastry chef is full of challenges, she admits, and one of them is constantly innovating while maintaining consistency. “The precise nature of pastry work requires meticulous attention to detail and a deep understanding of techniques, she concludes.
