Rebecca Marshman is an award-winning Group Head Pastry Chef overseeing two flagship sites in London. With over 15 years of experience, she is known for her creativity, leadership, and dedication to mentoring the next generation of chefs. Rebecca enjoys sharing recipes and engaging with food enthusiasts through social media.
She began her culinary career at 16 as an apprentice at the London Hilton on Park Lane, training at Westminster Kingsway College. Rebecca has held pastry roles at prestigious venues such as Claridge’s, The Gherkin, and Coutts Bank.
Previously, she was Head Pastry Chef at the Wimbledon Tennis Club, leading patisserie production for The Championships, including afternoon tea for the Royal Box. Rebecca also actively trains and mentors students in the UK and internationally, including projects in Morocco.
Her accolades include the Craft Guild of Chefs' Apprentice of the Year, the Culinary Hero Award CGC, a Silver Medal for Dessert of the Year, and a Gold Medal in the Lockdown Pastry Competition.