Pacojet
After initially attending college with the intention of becoming an attorney, I began baking bread at home on the weekends. By my senior year, I was spending more time sourcing ingredients and equipment for bread baking than I spent in class.To further engage my interest in baking, I decided to attend the California School of Culinary Arts, where I found plated desserts to be another area of interest. While still in school, a mutual friend introduced me to Adam Horton, the Executive Chef at Saddle Peak Lodge in Malibu Canyon.That introduction lead to not only a friendship, but a working relationship that lasted nearly three years, as I served as his Pastry Chef at both Saddle Peak Lodge and later at Raphael Restaurant in Studio City. While still in school, a mutual friend introduced me to Adam Horton, the Executive Chef at Saddle Peak Lodge in Malibu Canyon. In February of this year, I began work as the Pastry Chef of Patina Restaurant located in the Walt Disney Concert Hall in Downtown Los Angeles.
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