I graduated from LeNotre March 2012 and immediately put myself to work. Working my way through the production bakery at Phoenicia Downtown, Osteria Mazzantini, Brasserie 19, Etoile cuisine et Bar with master chef Phillipe Verpiand, then opened Brasserie du Parc. A year later I worked under Chef Otto Sanchez at La Table and eventually took the reigns as the Pastry chef. I then went on to win 2nd place at the 2020 Truffle Masters competition. Covid came about and I was lucky enough to get the opportunity to become the Executive Pastry chef at White Elm Cafe Bakery. I can’t tell you how hard it’s been but I can definitely tell you it was all worth it. I’m so proud of how far I’ve come. There’s still so much to learn! Cheers!
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