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Naomi Lee

Born in the UK and raised in Singapore, Naomi Lee is an award-winning cake artist and a professionally trained Pastry Chef.

A graduate of the prestigious Le Cordon Bleu, Paris, Naomi has been trained by some of the finest and most recognised names in pastry, starting her career at the world famous Pierre Hermé in Paris where she specialised in French Patisserie.

After Paris, Naomi returned to London where she joined the team at the reknowned Peggy Porschen Cakes. It was here that she fell in love with sugar flowers and the meticulous detail each bloom entails. While here, she rose to Senior Cake Decorator and Tutor at the Peggy Porschen Academy. Specialising in teaching Sugar Flowers and Chocolate Work, working with students expanded her skill set even further and she grew as an exceptional and engaging tutor. She also played an integral role in the production of Peggy’s award-winning book, Cakes in Bloom.

Naomi continues to develop her skills and has trained at the Valrhona Chocolate School in Tokyo, UFM International Baking School in Bangkok and Sugar Art Studio in Florida. She has also taken part in Cake International’s U.K Wedding Cake Competitions coming away with Silver awards. 

In 2015, Naomi opened The Cake Botanist focusing on teaching her craft to industry professionals and hobbyists. Based in the UK, she works with all skills levels and through her Cake designs and classes Naomi hopes to show the world that Sugarcraft and Cake Decorating is more than just culinary science, it is an art form. 

Naomi is a warm, engaging and patient tutor, who takes great pride and enjoyment in sharing her wealth of expert knowledge. Her precision, attention to detail and unique style ensures that students are instilled with “Cake Confidence”.

She currently splits her time between the UK and teaching across the world, sharing her edible art with all cultures.

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