Natalia got her start at Andre’s Swiss Bakery at the age of 19 where she learned how to make traditional European pastries and breads.From there she moved on to Frasca Food and Wine and learned to create desserts of the highest quality and standards of the restaurant. After that she helped open and develop the menu at HiRise Bakery and gained an understanding of how to operate a high volume bread bakery. She spent the next five years as the pastry chef at Il Posto with stops at TAG, Panzano, and Bittersweet along the way. She is currently the pastry chef at Coohills where she creates an ever changing seasonal dessert menu and bakes several varieties of naturally leavened bread daily for the restaurant.
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