A graduate of Le Cordon Bleu Sydney (Patisserie 2017) and Bachelor of Science (The University of Melbourne 2012), in 2018, Doris worked as a pastry chef in intercontinental Sydney for a year and then became the partner of Cake Stop 1.

Doris tackles the most challenging cake art designs by creating a harmonious balance between science and art. She delights in experimenting with edible materials and new techniques to create seemingly inedible - yet eatable - ribbons, feathers, and other decorations.

She has taught 400+ students over the past 2 years to decorate cakes and even was on Hunan international TV channel to teach celebrities to decorate cupcakes.