Turning her passion for pastry into her lifelong career, Sarang Marek currently works at The Post Oak Hotel as a Pastry Cook.
She graduated with an Associates in Baking and Pastry Arts in 2018 from Culinary Institute LENOTRE. As part of her internship at LENOTRE, she apprenticed at Sofitel Resort & Spa in Corsica, France. In pursuit of higher education, she acquired her Bachelors in Baking and Pastry Food-Service Management from Johnson and Wales University during COVID of 2020.
As Sarang hopes to travel overseas soon again and acquire more knowledge from other pastry chefs, she will be helping open Money Cat, a new concept Chef Jio and Sherman of Tobiuo created to come to life, in late summer of 2022. Eventually, her end goal upon travels and learning more, Sarang hopes to have her very own pastry establishment.