About


‘Kim Ward’ (Nguyen Thi Kim Dung)

Kim started her passion for cakes and pastries when she was completing her Professional Cookery Skills Course at the Technical Secondary School of Tourism & Hotel of Ho Chi Minh City (Saigon, Vietnam). After completing her Internship at Omni Saigon 5-Star Hotel, now Eastin Grand Hotel Saigon, she was offered a position within the pastry department and over the next six years Kim developed her pastry skills with numerous International chefs such as Chef Jens Heier, Chef Daniel Aeschbach, Master Pastry Chef Jean-Francois Arnaud and Pastry Chef Robert Jorin to name a few.

During her time at Omni Saigon/Movenpick Hotel Kim won various awards including:
• Associate of the Year
• Best Dessert at the MLA Black Box Culinary Challenge
• Certificate of Excellence Silver Medal at the Anchor- Vietnam Pastry Challenge 2008.

This led to a once in a lifetime opportunity of being selected to travel to the Middle-East and be trained by the Master Pastry Chefs at Movenpick Hotel, Jordan, where Kim expanded her already vast knowledge of the industry.

Kim also featured in Mon Ngon Magazine showcasing her pastry skills. In 2010 Kim advanced to Head Pastry Chef at The Imperial Hotel Vung Tau City, Vietnam.

After moving to Wagga at the end of 2011 Kim decided Wagga was in need of a quality cake supplier and ‘Sooo Delicious’ was born. Kim is currently Artisan Baker So French So Fresh’s Head Pastry Chef working with renowned French Baker Bernard Hoff.