Summary

I am an accomplished executive chef, both savory and sweet, with experience managing kitchen and front of house staff. I have catered events ranging in size from 5 to nearly 1000 guests, baked cakes serving over 350 guests, and have taught hundreds of cooking classes on topics including ethnic cuisines, baking, and cake decorating.

From 2006-2012 I launched and ran my own catering business based in the outskirts of Seattle, Washington. In the subsequent two years, I was responsible for leading the catering department of a Seattle-based organization (focused on providing culinary job training and placement to disadvantaged adults) to consecutive record-setting years; over 30% growth annually. I've always had a deep affinity for pastry work and in 2014 I made the transition to focus exclusively on pastry and baking while working for a trendy Seattle-based bistro.

In early 2015 I moved to London to pursue a life-long goal of working abroad as a chef. My first job was working at a famous London cafe and restaurant as a pastry chef, creating pastries and desserts which go into the cafe's conversation-stopping beautiful pastry window display.

Since then I've grown a freelance business working for several of the top venues in London, including Lord's Cricket Grounds. During this time I created and produced thousands of pastries and desserts for many different clients across a spectrum of events and budgets.

August 2017 brought the most recent change when I accepted a position as the Pastry Sous Chef for a rapidly growing cafe and coffe roaster. Working closely with the Head Pastry Chef, we updated the pastry menu and greatly expanded the offerings. We now support four cafes across London with our desserts.

 
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