Susan Bae's career has taken her from the Fairmont Hotel to Hollywood's MICHELIN One Star Kali before switching coasts to become one of D.C.'s top pastry chefs. Known for her highly creative desserts often inspired by nature, she often employs cutting-edge techniques and riffs on tradition, bringing a playful touch to her pastry. As a founding member of Moon Rabbit alongside Chef Kevin Tien, the two launched the restaurant during the pandemic. At that time, she was the only one prepping and working on the line, but today, she leads an all-female pastry team at the popular Beltway restaurant.
We recently asked Chef Bae
What inspired you to become a chef?
I would say it was the McDonald's apple pie. Well, sort of. My father really loved the McDonald's apple pie and in an attempt to recreate it, it was ultimately my father's support of my far-off recreation that inspired me to pursue a culinary career.
What were some of the most important lessons you learned on your path to where you are today?
Some important lessons that I've learned in my career are to have courage, resilience, and integrity. Most days will feel hard, but what matters is the ability to navigate through them time and time again, and to have the courage to put your best foot forward and become a better version of yourself. I believe we are not defined by our setbacks.
Have you faced any challenges as a woman in the industry?
I'd say more often than not. The kitchen feels like a man's world—it's a brute environment where the stigma of being a woman merely puts you at a disadvantage (pay, undermining of authority, unequal treatment, etc. These are just to name a few).
Who have been your mentors?
My greatest mentors were chefs who simply believed in my abilities. It hasn't mattered much whether they were my superiors or cooks who have worked under me. I could name a dozen people I've crossed paths with in the kitchen who have taught me something valuable about myself and my work that I wasn't aware of at the time. Most of these chefs and cooks have inspired me to become the version I am today.
Do you have any role models? Female role models?
My mother and my sister will always be my role models.
What advice would you give a young woman who aspires to be a chef?
Remain resilient while staying true to who you are. This is so important as you weave in and out of a cascade of kitchens through your career. It's easy to get swept up into thinking, "it's this way or nothing." Remain open minded (there is so much to learn!) while finding a culture that aligns with the person you are and the kind of chef that you want to become.
What has been your career-defining moment thus far?
The most defining moment of my career would have to be when I discovered my culinary "why." There was a quiet but powerful moment when I discovered the reason I loved to create desserts —I wanted to continue preserving family traditions and memories. This helped to define my personal style and encouraged me to share this with others in the best way I could and that was to reflect it through food.
Who or what inspires your food today?
The memories of my meals with my family growing up inspire a lot of my food today.
If you weren't a chef, what would your dream career be?
Before pursuing a culinary career, I was studying to be a grade school teacher. I think I could still do that now. But once in a while, I'll indulge myself in a dream of cultivating my own land. Trading it all in for a simple life on a farm sounds pretty sweet!
Hero image: Rachel Paraoan / Executive Pastry Chef Susan Bae
Thumb image: Rachel Paraoan / Chef Susan Bae with Cherry Bombe
