To celebrate the 25th anniversary of Macau University of Science and Technology (MUST), The Faculty of Hospitality and Tourism Management (FHTM) held the Second Session of “Chef Series” Dessert Masterclass by Chef Rogério Brás Soares on April 11th, 2025. Chef Rogério Brás Soares was invited to share successful experiences and showcase culinary skills. The event attracted over 80 FHTM students and 5 students from Swiss Hotel Management School.
Group Photo
The guests include Mr. Hippo HO, Swiss Education Group (SEG) China Director of Institutional Programs, Dr. Ginseppina, Professor of César Ritz Colleges Switzerland, Ms. Nina CHU, Swiss Education Group (SEG) China Program Manager, which were warmly welcomed by Associate Professor Jose Wong, Assistant Dean of FHTM.
Prof. Jose Wong Presented a Souvenir to Chef Rogério Brás Soares
Prof. Jose Wong gave a warm welcome speech to the guests and said MUST has kept enriching the students’ learning and experiences and enhancing their professional skills through offering or holding all kinds of courses, master lectures and culinary workshops. The university expects that through these students may have the opportunities to learn from top chefs, to cultivate an interest in the catering industry and continue to delve into this field in the future.
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Chef Rogério Brás Soares Shared his Experiences with Students
Rogério Brás Soares is an internationally experienced chef specializing in dessert creation and high-end culinary management. With over a decade of professional experience, he has served as an Executive Chef at the Swiss Hotel Management School (SHMS) and held head chef positions at several renowned restaurants. Rogério excels in blending traditional desserts with modern techniques to create stunning flavor experiences.
Signature Dish: Tiramisu
Signature Dish: Tarte au Citron
During the sharing session, Chef Rogério Brás Soares demonstrated his signature dishes, Tiramisu and Tarte au Citron. From ingredient selection to precise cooking techniques, Rogério shared his expertise and practical insights to help participants elevate their dessert-making skills.
