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 purse a life-long goal of working abroad as a chef. Most recently I've been 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.

 
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