There wasn’t a single pastry that sparked it, just a general love for desserts. My parents were quite health-conscious, so we didn’t keep sweets or refined sugar at home. If I wanted something sweet, I had to bake it myself. I quickly discovered how much I enjoyed the process. When I was 15, I decided to get a job at a local bakery to see if it was something I really wanted to pursue, and I’ve never looked back.

What’s an achievement or experience that made you pause and appreciate how far you’ve come?

Being awarded the La Liste Pastry “Game Changer Award” in 2023 was truly impactful. The award honors visionaries shaping the future of gastronomy, and being recognized for my efforts to advanced sustainability in pastry was really meaningful.

What’s one mistake you often see in viennoiserie, and what’s the best way to correct it?

One I often see is during the butter lock-in. I work with the dough at 0°C and a high-quality lamination butter straight from the cooler. Keeping both at the correct temperatures during the lock-in is the foundation of quality lamination.

What are some game-changing viennoiserie tips that you find yourself sharing again and again – whether in class or behind the scenes?

• Respect fermentation time, temperature, and humidity
• Ensure good gluten development in your dough before incorporating butter
• Adjust hydration based on flour type and environment
• Use high-quality butter!

Is there a key lesson from your career that still shapes how you approach teaching or cooking today?

It’s okay to fail. I remind my students that perfect polished product they see in my classes came after multiple attempts that didn’t come out so well. Creativity and growth requires experimentation, and failure is simply part of the process. Be willing to take risks and learn from what doesn’t work.

Is there a particular ‘lightbulb’ moment you love seeing from students?

I always strive to help students understand why things happen, not just how. When chefs understand the science behind techniques, they can innovate rather than just follow recipes. I love that moment when a student connects the reason behind a method with the result.

At the end of a long day of cooking, what’s your ultimate comfort food?

Pasta. I’m into mushroom foraging, so during the winter in Northern California, a creamy mushroom pasta is hard to beat. For dessert, I love a bowl of vanilla ice cream or soft serve.

What’s one unexpected flavour combination that you absolutely love? 

Milk chocolate and miso. The subtle saltiness and depth from the miso adds a complexity to the chocolate.

Could you describe your perfect day off? Does it involve pastry, or are you running as far away from an oven as possible?

A perfect day off involves my motorcycle ride along the California coast or through the Sierra mountains. I always try to plan a stop at a bakery along the way – pastry always finds a way back in!