Chef Claus Olsen

Executive Pastry Chef

Born in Denmark, Claus Olsen discovered his love for baking in his grandfather’s small-town bakery, where the warm aroma of fresh bread greeted him each morning. What began as childhood fascination soon grew into a lifelong calling, rooted in the joy of creating something simple, honest, and beautiful.

Claus’s career has spanned Europe, the United States, and Asia, giving him a truly global perspective on the art of pastry. He refined his craft at renowned hotels such as The Mayfair Hotel in London and the Mandarin Oriental in Bangkok, where he had the privilege of preparing desserts for both royalty and world leaders. His work has always been grounded in his personal philosophy: “Simple is nice, and nice is simple.” This ethos shines through in his ability to modernize classic desserts, transforming timeless flavors into refined, contemporary creations.

Beyond his technical expertise, Claus is deeply committed to mentorship and leadership. He takes pride in guiding the next generation of pastry chefs, teaching not only technique but also the values of creativity, discipline, and passion. His kitchens are spaces of collaboration and growth, where young chefs are encouraged to experiment while respecting tradition.

When he steps away from the pastry counter, Claus finds inspiration in the world around him. He is an avid cyclist and photographer, often drawing creative energy from time spent outdoors. He also remains committed to giving back, supporting organizations like Meals on Wheels and Second Harvest, using his skills and influence to help nourish communities in need.

Now at The Simon, Claus continues to elevate the guest experience with pastries and confections that balance artistry and approachability. His desserts are designed not only to delight the palate but also to create lasting memories—finishing every meal with a touch of warmth and elegance that reflects both his heritage and his heart.