All About Us
About Us Our Inspirational Journey
Thomas Ruder was born on 1st June 1968, in Nuremberg, Germany. His passion for bakery and pastry has led him to become a well-known German Master Baker with over 35 years of international experience in the Bakery and Pastry industry. Here is the story of Thomas Ruder.
Thomas spent his childhood in Nuremberg and the suburb of Schwarzenbruck, where he attended primary school until third grade. After his mother passed away in February 1976, he attended boarding schools at Windsbach and Schloss Schwarzenberg, graduating from high school in the summer of 1983.
Thomas started his career by joining a baking and pastry apprenticeship in Nuremberg in July 1983, which ended in July 1986. After 3 years of successful apprenticeship, he worked as a skilled baker in several bakeries in Nuremberg, Erlangen, and Furth until his military duty in 1988-1989. Following his military duty, Thomas pursued his Master Baker certification in Nuremberg. He achieved this certification in the summer of 1991.
Thomas’s international journey started when he traveled to Asia and the United States, visiting several countries such as Singapore, Hong Kong, New York, Miami, and Halifax from August to November 1991.
When Thomas returned to Germany, he continued his career as a Technical Advisor Master Baker at the Jung Bread Improver company in Bavaria and was responsible for demonstrating the benefits of various premixes and bread improvers from sourdough to milk-based bakery. During this time, Thomas also sometimes visited Berlin and Hamburg to share his knowledge.
Following his baking experiences in Asia and Germany, Thomas’s passion led him to visit Japan in August 1994, where later he founded his first German bakery in Nagoya and was employed as a Master Baker for a year.
Later in May 1997, his career journey in Asia continued as he joined the renowned Grand Hyatt Fukuoka, where he served as Chef De Cuisine for the Cinnamon Bakery inside the Hotel’s Food Live until October 2000. Throughout his time at Grand Hyatt Fukuoka, Thomas actively contributed to the development of the new hotels and significantly enhanced the bakery and pastry standards in the newly opened Grand Hyatt Hotel in several countries such as Japan, China, Dubai, Korea, and Taiwan.
Afterward, Thomas was transferred from Grand Hyatt Fukuoka, Japan to Grand Hyatt Shanghai, China in October 2000, where he enrolled as Executive Sous Chef responsible not only for the specific hotel (Grand Hyatt Shanghai) but also played an important role in managing or advising on bakery and pastry-related matters for other Grand Hyatt Hotels in the Asia Pacific Region.
After 12 years of experience in bakery and pastry, Thomas continued his love and passion for baking by being a Freelance Trainer, Consultant, and Pastry Chef for a various hotel, businesses, and private establishments in Cairo, Egypt, Bahrain, Dubai, Kuwait, Oman, and Jordan from August 2003 until May 2005. This wide experience has taught him a lot about kitchen planning, kitchen and shop design, productivity, and equipment, as well as given him various perspectives on bakeries across the world.
In May 2005, Thomas continued his professional career with a role as Executive Sous Chef at SATS Catering in Singapore, where he was in charge of the bakery station for international airlines. Remarkably, Thomas won a Gold Medal for the Singaporean Culinary Team in Live Baking as Team Leader in Hong Kong in 2007.
Thomas’s passion for baking not only made him a skilled pastry chef but also led him to become a dedicated pastry instructor. As we can see in October 2007, Thomas started his career as an instructor at the Culinary Institute of America in Hyde Park, New York, the most famous culinary institute in the United States, as a Culinary Art Instructor for Bakery and Pastry. During this time, he not only taught classes but also contributed to numerous programs and courses, which enhanced the institute’s reputation.
In November 2009, he later returned to Germany and worked as a Master Baker and Managing Director for a family-owned bakery in Neuburg a der Donau, where he supervised 52 bakery shops and a prospering B-to-B business.
After 2 years, in 2011, he then founded the Bread & Pastry Academy in Neuburg a der Donau, which offers training and consultancy services to bakery and pastry students. He also had an opportunity to train pastry chefs at Hilton International Hotel in several countries, such as; Adis Ababa Hilton Ethiopia, Cameron, Nigeria, Seychelles, Mauritius, Dubai, and Lebanon.
The story then continues to 2013 when Thomas was actively involved in successful factory planning projects in Egypt, Indonesia, and Dubai. In 2017, he returned to Asia as the Principal Instructor of Bakery and Pastry at VTC Hong Kong, continuing his dedication to culinary education until 2018.
From 2018 to 2019, Thomas worked as the Executive Chef Bakery at the Resort Galaxy Entertainment in Macau, where he managed a 3000-room organization with numerous franchise companies.
Then, in January 2020, he signed on to the position of Culinary Director for Tostao in Bogota, and since July 2021, Thomas started a new chapter in his professional career in Indonesia. Up to now, Thomas has been working at Sukanda in Jakarta where at the same time he also manages a Frozen Food Factory that bakes many delicious bakeries and pastries for the Indonesian market.
And now, Thomas is excited to share his extensive expertise and experience with companies or institutes aiming to enhance the products’ quality or have efficient operations. Interested in discussing more or exploring prospects for partnership? You are most welcome to get in touch with Thomas directly over WhatsApp for further information.
3200 hours of cooking: 16,000 Hours of Baking and Teaching Expertise
Happy Clients: 5,000+ Happy Clients
With over 35 years of international career journey in the baking and pastry industry, Thomas successfully provided training and consulting to more than 5000 happy clients across countries in Europe and Asia since 1994.
Skilled Chef: Seasoned Baker with 40+ Years of Experience
Core Value Our Bakery's Core Values
Quality First
Innovation in Tradition
Customer Delight
Sustainability Harmony
Continuous Learning
Passion-Driven Team
Savor the Moment with Every Bite! Explore Our Services Today!
Elevate your baking game with our expert consulting service. We offer tailored solutions to unlock your bakery’s potential. From modifying and perfecting recipes to optimizing operations, we’re here to support you in every step of the way.
Explore our services now and make your dream a sweet reality.
Our Teams Meet Our Professional Chefs
Anthony J. Bowman
Senior Chefs
Kenny V. Gonzalez
Senior Chefs
Joseph M. Lawrence
Senior Chefs
Kenny-V.-Gonzalez
Senior Chefs
Order Now for a Taste of Our Artisanal Goodness! Let's Bake Delicious Pastry Together!
Ready to enhance your bakery or pastry business? Our experienced consultants are here to assist with recipe development, menu planning, and operational strategies.
Talk to our expert today and schedule your consultation!
Order Now for a Taste of Our Artisanal Goodness! Let's Bake Delicious Pastry Together!
Ready to enhance your bakery or pastry business? Our experienced consultants are here to assist with recipe development, menu planning, and operational strategies.
Talk to our expert today and schedule your consultation!