ABOUT ME

Growing up I remember going to my grandmothers house and spending a lot of time with her in the kitchen. 

They would always have people over for dinners and she would ask me if I wanted to help her with desserts. She would always tell me the story behind that recipe and the first time she made it. 

I felt happy and inspired by her talent and seeing how much she enjoyed bringing people together with her food. 

Those special memories were the ones that inspired me to become a Pastry Chef, because of my 'Mamie.' 

Which brings up the name of my business "Merci Mamie" meaning "Thank you, Grandmother" in French. 

I started my culinary journey in Austin, Texas where I went to Le Cordon Bleu.

In my first restaurant job I worked next to Chef Drew Curren of ELM Restaurant group in Austin, Texas.

This inspired me to have my own establishment one day and in order to make that happen I would need to work with some of the best Chefs, in some of the best restaurants. That's why I decided to go to Lyon, France, the gastronomic capital in the world. 

I enrolled at Institut Paul Bocuse, one of the best schools of Culinary Arts, Hospitality and Food Management. I started working along side some of the best chefs; Florent Boivin, Davy Tissot, Alain Le Cossec, Chrsitian Tetedoie and Cyril Bosviel. ​

After graduating I decided to go to Barcelona, Spain and lived for 8 months learning about Spanish cuisine and gaining experience in the wedding cake industry. While working in one of the best hotels; Hotel Miramar Barcelona. 

I worked in the pastry department focusing on traditional but modern Spanish desserts and weddings. 

After my journey ended in Spain I went back to the USA, and lived in Washington DC and worked at Kinship and Metier, both Michelin star restaurants, next to Chef Eric Ziebold and Chef Anne Specker for 2 years. This is also where I met my now husband Ryan. 

When the pandemic hit we decided to move to Maryville, TN where Ryan's family is from. I worked at Blackberry Mountain for 2 years as the head pastry chef and continued to developed my skills. 

Now, I have decided to bring my dream to life by making custom cakes, pastries and hoping to bring people together with food, just a my Mamie, my first teacher and Chef, would have done.  Her talent, passion and joy in cooking and baking inspired me then and continue to do so today.  I wouldn't be here today if it weren't for her. 

That's why I say Merci Mamie, this is for you.

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