Interview: Paula Stakelum, Global Director of Chocolate & Pâtisserie, Red Carnation Hotels
Paula Stakelum, widely recognised as PaulaPastry, has built a distinguished career at the pinnacle of the pastry world. Following her formal training in Cork and Galway, Paula’s career took off at The Ardilaun Hotel in Galway, where she served as Head Pastry Chef for five years.
In 2010, she joined the five-star Ashford Castle, rising from Head Pastry Chef to Resort Pastry Chef. Today, she remains based at the estate while overseeing chocolate and pastry innovation across the Red Carnation Hotels portfolio. As Global Director of Chocolate & Pâtisserie, Paula now steers the creative vision for 17 luxury properties worldwide.
A finalist in the prestigious Valrhona C3 International competition, Paula’s work is celebrated for its creativity and is deeply rooted in seasonality and storytelling.
In this interview, Paula reflects on her career journey, the philosophy behind her most iconic creations, and her approach to leadership on a global scale.
What has your career journey looked like, and how did it lead to your current role as Global Director of Chocolate and Pâtisserie?
I began my journey at Ashford Castle in December 2010 as Head Pastry Chef. Over time, I progressed to Executive Head Pastry Chef and later Resort Pastry Chef, overseeing pastry operations across both Ashford Castle and The Lodge at Ashford. At that point, I was responsible for 13 dining outlets, a role that taught me the importance of consistency, creativity, and leadership at scale.
In 2022, an exciting opportunity arose to become Global Director of Chocolate & Pâtisserie for Red Carnation Hotels. As a brand-new position within the company, it gave me the freedom to shape and develop the role from the ground up.
How do you maintain a consistent standard of excellence across multiple hotels while allowing each local pastry chef their own creative freedom?
As this role is in its early stages, I am currently based at Ashford Castle, where I create all the amenities and chocolates for our guests. Across our other properties, we have focused on establishing a consistent standard for welcome amenities, creating a ‘sense of arrival’ that reflects the Red Carnation experience.
Within that framework, each pastry chef has the freedom to express their own creativity. They reach out to me for advice or creative input when needed, which fosters a culture of collaboration. This approach ensures we maintain a shared standard of excellence while celebrating individual artistry.
Your desserts are visually stunning, often resembling works of art. Which of your signature desserts are you the most proud of?
Our iconic ‘Apple’ is the one I am most proud of. For me, it is so much more than just a dessert – it is a story of creativity, innovation, and a deep connection to the land. I have spent years exploring the Ashford estate; being outdoors is where I find calm amidst the hive of activity in the Chocolate Lab.
In spring, I search for the rare crab apple trees by spotting their delicate pink blossoms. In autumn, I watch the fruit grow and fall, waiting for the perfect moment to harvest. Those apples are then preserved through the winter and used in the spring for PaulaPastry.
It is not just a dessert; it is a year-long journey and a reflection of everything Ashford means to me. Every element of the ‘Apple’ tells a story of patience, seasonality, and respect for nature. It is something money cannot buy – an experience rooted in place, memory, and craft.
In a world dominated by ‘Instagrammable’ desserts, how do you ensure that the structural integrity and flavour profile of your creations remain the priority over the aesthetic?
For me, it always begins with flavour. The integrity of taste is non-negotiable; every element must be balanced and true to its purpose. Once the flavour is perfected, the aesthetics follow naturally, acting as an honest reflection of what is inside. Beauty should never compromise taste; instead, it should enhance the story the dessert tells.
What is one pâtisserie technique or chocolate application that still humbles you or requires your absolute highest level of focus to execute?
Choux pastry is all about patience and precision; every step matters. You need to know exactly when the flour is cooked, which ultimately comes down to understanding the ‘feel’ of the dough. It is a skill that develops over time and requires intuition as much as technique.
Personally, I never make large batches; I always keep it under one litre of liquid. That is simply my way of ensuring consistency and perfection every single time. For me, smaller batches mean more control – and with choux pastry, control is everything.
You developed the ‘Legend’ and ‘Legacy’ bespoke chocolate blends with Valrhona. What was the most surprising thing you learned about the science of chocolate during that partnership?
One of the most fascinating things I learned was the true meaning of ‘Cru de Terroir’ – how the origin of the cacao beans and the unique characteristics of their region profoundly influence the quality and personality of the chocolate. It is a science rooted in nature, and understanding that connection was eye-opening.
Equally important for us was ensuring that the chocolate we created worked harmoniously with ingredients from the Ashford Estate. That ‘sense of place,’ where global expertise meets local authenticity, was at the heart of developing Legend and Legacy.
What does ‘perfect’ chocolate taste like to you?
Perfect chocolate has character; it lingers on the palate and evokes a feeling. It is not just about taste; it is about creating a moment – an experience that stays with you. When chocolate can spark a memory that lasts forever, that is when it is truly perfect.
Looking back at everything from winning titles to launching your own brand, what is your proudest career achievement to date?
I am guilty of setting goals, achieving them, and moving straight to the next without pausing to take it all in. I have been incredibly fortunate to have the support of Red Carnation Hotels and Ashford Castle throughout my journey.
Being at Wimbledon last year was one of those surreal moments; the ten-year-old me, playing tennis every summer, could never have imagined it.
But honestly, my proudest achievement isn’t about awards or titles. It is about creating a life where I can thrive and excel while bringing happiness to others through my work. For me, success is measured in moments – those experiences that stay with people long after the dessert is gone.
You’ve conquered the world of chocolate, foraged the Irish woods, and served the courts of Wimbledon. Is there anything new or ‘secret’ in the Paula Pastry pipeline for 2026?
Absolutely, though I can’t reveal too much just yet! I am currently working on a new concept within the PaulaPastry brand that will offer a completely fresh experience for our guests at Ashford Castle. The vision is simple: to create unforgettable moments and lasting memories. For me, that is what pastry is all about – bringing joy through creativity and innovation.
What is one piece of advice you’d give to someone starting their first day in a professional pastry kitchen today?
Take in every moment and write everything down in a notebook. You won’t get it right every time, and you won’t know everything from the start – I still don’t! Pastry is a craft that takes time, patience, and humility. And remember this: ‘How you do anything is how you do everything.’ That mindset will shape your entire career.
Discover more from PaulaPastry by following her journey on Instagram @PaulaPastry, or explore her curated chocolate collections at Mrs. Tea’s Ashford here.