Meet the Team

#themachine

Here at CW I have been able to assemble a team of professionals who are responsible for all of Pastry Works scratch baking. I was born in New York and began my career at a Brooklyn bakery. I then worked my way uptown to The Harvard Club and Palio Restaurant in NYC. My next stop was The Hilton at Short Hills, in New Jersey, where I helped my team achieve the hotel's AAA Five Diamond and Five Star rating. In 2001, I moved to NC. to become Executive Pastry Chef at Prestonwood Country Club. My pastry work can be seen in publications such as: The New York Times, Cary Magazine and Culinary Trends Magazine. My greatest accomplishments are my children.

What is the most memorable event you ever worked on?

While working at the Hilton I was recognized for excellence in pastry and was honored to be chosen by The James Beard Foundation to create an unforgettable dessert using Nori. As a young Pastry Chef, I was challenged to think outside the box so I fashioned Nori into a Napoleon! It met with rave reviews.  

What is your favorite Pastry Works recipe?

Mocha Fudge Torte with raspberry sauce, but, honestly I’ll take anything chocolate!

#sugarandspice

I grew up in Chesapeake Beach, Maryland baking cookies and cakes with my mom and loaves of bread with my dad every weekend. I graduated Johnson & Wales University with my bachelor's in Baking & Pastry Arts in 2014. During college, I earned the chance to intern at Disney World's Contemporary Resort where I was given the opportunity to cater an event for former president Barack Obama! Soon after I studied abroad in Peru learning all about South American food and culture while tasting local delicacies like guinea pig! After graduation, I worked in Washington, D.C. and dove into restaurant life at Le Diplomate as a pastry cook baking for DC politicians and the occasional celebrity! I ultimately decided to trade in the busy DC life for the calm of Raleigh, joining the Pastry Works team in 2016. One of my most proud moments at Catering Works was when my dessert was featured in Weddings Magazine.

What is the most memorable event you ever worked on?

The Culinary Adventure Dining Series held here in The Laurelbrook. It gives me the opportunity to challenge my skills as a chef and to learn about culture and cuisines from all around the world while creating unique and creative plated desserts.

What is your favorite Pastry Works recipe?

Flourless Double Chocolate Pecan Cookie