ABOUT

BO HONS, CERTIFIED EXECUTIVE CHEF

Although striving to perfect the cheesecake is what moved me to focus on the pastry/baking side of the culinary world, it is my sheer passion for the incredible art of cake design that feeds my creativity.  I opened Wolfbay Café in 2009 as a way to share that passion for cake art with you. 

~Chef Bo

Publications & Awards

My journey to create the perfect cheesecake started over 25 years ago.  At the age of 15, I began my first job as a dishwasher at a local seafood restaurant in Pasadena, Maryland.  Although everything around me was fresh and new, I soon found myself obsessed by the sweet, silky texture of the cheesecakes.  As I worked up the ranks in the kitchen, I embarked on what would become a life-long personal journey of perfecting my cheesecake.

By the time I was 25, I realized that I was meant to be a Professional Chef.  So I left behind my dreams of being a rock star and traded my drumsticks in for a chef knife.  I registered at the B.I.C.C Institute in Baltimore, Maryland where two years later I graduated with an Associates Dual Degree in Professional Cooking and Pastries/Baking.  I have always been obsessed with perfection and find a true sense of pride in having the control, as a chef, to deliver the best in quality and freshness with every creation.  After leaving University, I spent time working within some of the finest restaurants and classic bakeries in the Baltimore/D.C./Virginia area.  My combined passions for culinary arts and travel landed me in the Islands of the Caribbean, with Club Med resorts.

 

Although I was fulfilling my dreams as a Professional Chef, I always found myself drawn back to the personal journey I had started a decade earlier.  The desire to perfect the cheesecake drove me to spend years testing recipes, talking to chefs, friends, family, and then re-testing over and over again.  What made the best cheesecake?  I made countless observations about textures being too dry, crusts being too thin or too thick, the cake itself being too thin, flavours being bland, and the combination of ingredients often sub-par or just plain strange.  I found myself obsessed with testing almost every combination known to man.  I used every technique I’d ever learned and every ounce of my creative side...

Finally...I think I’ve got it!  I have found the perfect combination of the best, freshest ingredients around technique.  Every cheesecake is created with care, slowly baked at low temperatures, and babied with oven water baths to keep the rich creaminess and moisture inside.

 

That’s what Wolfbay Café is based on and will not compromise...every cheesecake and custom cake is home-baked using nothing but the freshest ingredients...it's guaranteed!  I want to share with you my passion for quality taste in every product. 

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