Executive Pastry Chef
After her culinary externship in Alaska, Chef Jennie traveled throughout Europe and the United States taking in various pastry techniques. With a passion for pastry and adventure she ties the two together in the ingredients and flare she adds to her plates. She lived and worked in Chicago, Park City, Jackson Hole, and Vail before returning to the Midwest.
"Bread is the paper of the food industry. You write your sandwich on it." -Dwight Schrute