About the Chef

 

 

 

Bio

Pastry Chef Jackie  began her exceptional pastry career on the east coast where she first studied at the New York Restaurant School in 1998. After taking her first step in the culinary arts she began an internship. She was placed in the pastry section as a backup and instantly fell in love. And that's how it all started.

Embarking on her professional career, first at the Stanhope Hotel and subsequently Restaurant Daniel in New York City. She was sent to Paris, France to attend Ecole Lenôtre School. On her return, she cultivated her education under the mentorship of many of the most respected chefs in the world. In 2001, she accepted an opportunity to work in Las Vegas, Nevada. Advancing through the positions of Pastry Cook to Executive Pastry Chef she worked in the top fine dining restaurants on the strip. Her proficiency and creativity continues to grow.

Fast Forward to 2012, she went gluten free (not by choice). She began to see and feel the effects of a gluten free diet. As her health issues subsided it left her energized and dedicated to starting her own gluten free business. With over 16 years of culinary experience Jackie honed her skills in the world of gluten free. Like a mad scientist, she creates incredible pastries and breads that are a token of her on going love for culinary arts.