Vaz brings nearly two decades of experience across luxury hotels, seven-star cruises and Michelin-starred kitchens.
The College Green Hotel Dublin is delighted to announce the appointment of its new Pastry Chef, Leo Vaz who brings nearly two decades of international experience across luxury hotels, seven‑star cruise lines and Michelin‑starred kitchens.
Originally from Goa, India, Leo began his culinary career in 2007 at the Goa Marriott Resort, progressing from Commis Associate to Commis I in the pastry department. His career quickly went international, joining AIDA Cruises in 2009 as a Pastry Chef, then moving to Royal Caribbean Cruise Line in 2011 as a Demi Chef de Partie, where he advanced to Chef de Partie.
In 2014, he joined Pullmantur Cruises as Pastry Sous Chef and rose to Head Pastry Chef. He later held Head Pastry Chef roles with Silversea Cruises, a seven-star fine-dining cruise line, before returning to Royal Caribbean in 2022 as Executive Pastry Chef. After relocating to Ireland in 2024, he joined Barberstown Castle as Head Pastry Chef prior to his appointment at The College Green Hotel Dublin.
Throughout his career, Leo has worked alongside globally renowned chefs including Paco Roncero (two Michelin stars), Jordi Cruz Mas (three Michelin stars) and Jamie Oliver. His expertise spans advanced sugar, chocolate and marzipan work, with a strong focus on artistic showpieces.
Commenting on the appointment, Executive Chef, Stephen Maguire, said:
“We are delighted to welcome Leo to The College Green Hotel Dublin. His exceptional international experience, technical skill and creative flair align perfectly with our commitment to delivering outstanding culinary experiences for our guests.”
After completing studies in Economics and Accounts, the Pastry Chef earned a three‑year culinary degree from the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHM), Goa. His passion for pastry began in childhood, inspired by time spent baking with family, and developed into a professional calling through rigorous training and mentorship.
Speaking about joining the hotel, Leo said:
“The College Green Hotel Dublin has an exceptional reputation for excellence and refinement. I was drawn to the opportunity to work in such a prestigious environment, where quality, consistency and creativity are fundamental. I look forward to contributing to the hotel’s culinary story.”
His culinary vision centres on a balance between tradition and innovation, using classic pastry foundations enhanced by contemporary techniques, clean flavours and meticulous attention to detail.
Working closely with Executive Chef Stephen Maguire, he is currently developing a dedicated pastry brigade, with a strong emphasis on mentorship, precision and continuous learning.
“Our focus is not only on delivering beautiful desserts, but on building a strong team culture,” he said. “Developing younger chefs and maintaining the highest standards will be key to our success.”
Outside the kitchen, he enjoys exploring bakeries and restaurants for inspiration, staying active, and spending time with family and friends—an approach he believes supports sustainability in a demanding profession.
From a broader perspective, his ambition is to establish a pastry programme at The College Green Hotel Dublin that reflects both innovation and excellence, while creating memorable experiences for every guest.
For more information, visit www.thecollegegreenhotel.com
