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Who is Mahali & Co?

Our business is an independent collaboration between two partners, Ru-Yan and Miguel, who are pastry chefs originally from Sydney. With a combined 18 years of industry experience working across food establishments in London, Singapore, the Philippines, Sydney and Melbourne, we founded our company in the UK in 2019 and are excited to bring you our first retail venture.

Meet Ru-Yan

Ru-Yan’s love of baking inspired her to take a leap of faith from a career in medicine to embark on a journey into the world of pastry.

Born in Sydney, raised in Shanghai and having studied and worked in London and Singapore, Ru-Yan is a citizen of the world. Her love for traveling and adventurous approach to food (try everything at least once!) drives her passion to share her personal cultural experiences with others through pastry.

After graduating at the top of her class at Le Cordon Bleu Sydney, she trained and worked with Janice Wong of 2AM Dessert Bar, Yotam Ottolenghi, Carmen Hernandez from The Fat Duck by Heston, Donato Toce from Gelato Messina, the Four Seasons Group and the Langham Sydney.

Meet Miguel

Having grown up in the Philippines, Miguel has always felt at home in the kitchen and his creative instincts and inspirations for sweet treats are linked to his childhood roots.

After graduating from Le Cordon Bleu Sydney, Miguel’s acquired years of experience working alongside Adriano Zumbo, Peter Gilmore, Pete Evans and Tom Eadie of Berkelo propelled him through the ranks, eventually becoming Head Pastry Chef at the Langham Sydney. During his time at the Langham, chief restaurant critic of the Sydney Morning Herald, Terry Durrack, paid tribute to his creativity and described one of Miguel’s creations as the dish he would return to the restaurant for.

Miguel brings constant laughter to those around him. He excels under pressure and feels most alive when creating food.

We have one goal

to make pastries that are a true reflection of who we are.

Mahali and Co