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Andria Liu

Head Pastry Chef at Primus Hotel Sydney

Inspired pastry chef Andria Liu brings 20 years of industry experience to the table at Primus Hotel Sydney. From humble beginnings working with seasonal produce in a fruit and vegetable shop, to completing her apprenticeship in commercial cookery, Andria has nurtured a distinguished career alongside some of the industry’s most celebrated pastry chefs, including Lorraine Godsmark, Tim Clark, James Kidman and Lucy Jones.

As the hotel’s opening Head of Pastry, Andria is chiefly responsible for all pastry innovation and oversees the menu creation for signature restaurant The Wilmot, high tea and banqueting.

Prior to her appointment at Primus Hotel Sydney in 2016, Andria cultivated a host of senior positions including three years as Head of Pastry at the iconic Café Sydney, working second in-charge for multiple outlets at The Star Casino and as chocolatier for Cacao Fine Chocolates.

Renowned professionally for her expertise with chocolate and seasonal produce, Andria brings to life a philosophy of experimentation, using spices and ingredients one would usually associate with savoury food to twists the classics. As a key influencer to Primus Hotel Sydney’s acclaimed high tea, Andria embodies her experimental vision with twists.

Primus Hotel Sydney - Vanilla Creme Brulee - Desserts at The Wil

Notable achievements

  • 1st Prize Winner for Chocolate Showpiece Competition, Callebaut Easter Egg, in Melbourne, 2010
  • The Star Award, Café Sydney, Sydney 2013
  • MMM Award, Primus Hotel, Sydney, 2016
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