My Culinary Journey
My journey in the culinary arts began with formal training at Le Cordon Bleu, where I developed a passion for creating delicate items under intense work conditions. For 16 years, I worked as an executive pastry chef, developing skills that would later inform my approach to origami art.
The precision, patience, and attention to detail required in pastry arts directly translated to my paper folding practice. Both disciplines demand meticulous craftsmanship and the ability to transform simple materials into extraordinary creations.
Pastry Career & Culinary Background
I’ve built a career grounded in precision, creativity, and cross-disciplinary curiosity. My path spans fine-dining kitchens, executive pastry roles, consulting, and bespoke dessert work—blending classical technique with modern influences, Japanese inspiration, and thoughtful consideration for gluten-free and vegan needs. From developing menus to crafting small-format desserts for luxury events, my pastry work mirrors the intention and craftsmanship in my origami practice.
Coffee Cream Dessert — Marin Restaurant, Le Méridien Minneapolis (2014)
Orange Panna Cotta — Marin Restaurant at Le Méridien Minneapolis (2014)
Assisting tasting dinner event at Heyday Restaurant in Minneapolis (2015)
Dessert demonstrating at Ramen Attack with Chef Diane Moua in Minneapolis (2016)
Hospitality staff of Alaska Sportman Lodge in Igiugig, AK (2017)
Plated vegan and gluten-free during time in Igiugig, AK (2017)
Catering to private Adidas VIP Lounge during LA Fashion Show in Los Angeles, CA (2025)
Branded desserts for Adidas Executives in Los Angeles, CA 2025
PASTRY SERVICES
Dessert Catering
Corporate events, special occasions, private orders.
Menu Development
& Consultation
Pastry program implementation, training, and instruction for restaurants.
Demonstration
& Instruction
Teaching basic pastry skills and recipes for corporate groups and private instruction.
