Executive Pastry Chef, Puesto
Past: Bouchon, Red Medicine, République, Ink, Destroyer
Studied at: Le Cordon Bleu, Pasadena
What is the first recipe you ever baked?
Confetti cake. I was around 15-16 years old. I went to the supermarket, bought cake mix and frosting, and ate an entire confetti cake!
What’s your go-to dessert?
Chocolate chip cookies and sea salt. I love the combination of sweet and salty.
What are some of your favorite flavor combinations for desserts/baked goods?
Hazelnuts and milk chocolate, under-ripe or green fruits and acid, dulce de leche and salt.
What inspired you to become a chef?
The unlimited possibilities and creative process and the love for hospitality and bringing people together through food.
What advice would you offer to anyone looking to start a culinary career?
Make sure to get a college education first and understand what the hospitality and cooking industry entails.