The K Club is delighted to announce the appointment of Rey Encarnacion as Head Pastry Chef, where he will be responsible for the design and creation of desserts, pastries and breads across all the outlets at this five-star resort, including the new all-day dining concept, The Palmer.
With an incomparable range of experience since beginning his professional career, Rey Encarnacion joins The K Club from The Westbury, where he was Executive Pastry Chef since 2016.
Born in France, Rey studied for his Certificate d’Aptitudes Professionelles (CAP) in Boulangerie at the Academy of Nîmes, followed by a year in Strasbourg training in special breads, pastries and chocolate work to international competition level. After his initial apprenticeship in France, Rey worked in various UK businesses, initially as baker for J.F. Ayre Bakery Ltd., making traditional English breads and pastries for two very busy shops, then as Head Baker for Sir Terence Conrad’s Mezzo, making breads and pastries for the coffee shop and 2,000-cover restaurant under the supervision of Executive Chef, John Torode.
Rey moved to Northern Ireland for a year in 1998 as Head Baker for the award-winning Yellow Door Deli in Portadown, overseeing the baking duties for the deli, restaurant and wholesale business, moving back to London as Head Baker at the Great Eastern Hotel, a joint venture between Conrad and Wyndham, in 1999. Rey spent two years at the Great Eastern, producing breads and pastries for seven different outlets under supervision of Executive Pastry Chef Martin Chiffers.
In 2001 Rey helped open Flourish Bakery as Head Baker, supplying breads and viennoiseries to five-star hotels and restaurants including The Dorchester Hotel, One Aldwych, and Harrod’s, then moved to the west of Ireland for his first of two periods at Knockranny House Hotel in Westport, joining as Head Baker and promoted to Head Pastry Chef.
In 2005 Rey spent six months in Macau as Master Baker at the Hotel Lisboa, supervising bakery outlets and cake shops in a high volume production employing over 12 bakers and 17 pastry chefs, producing up to 18 different types of breads and rolls for the Jöel Robuchon restaurants on site. Rey returned to Knockranny House Hotel in 2006 as Head Baker, also supervising the pastry section, where he worked until 2009. Since then, Rey has worked in a variety of commercial bakeries, hotels and restaurants, including at Monart, Carton House, Beaufield Mews, Donnybrook Fair, The Marker and The Westbury.
Married with four children, in his spare time Rey enjoys reading, tennis, rugby and fishing.