I studied at Johnson & Wales University and interned at Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. I have a degree in both Baking & Pastry Arts and Food Service Entrepreneurship. I am the former pastry sous-chef at Bouchon Bakery, former executive pastry chef at Pies -N- Thighs and Alain Ducasse’s Benoit Bistro. I am passionate about food and hospitality and helping small business owners flourish in the industry.
