Team & Credentials
The people
behind the pastry.
Chef Catherine
Trained at the Institut Villa Pierrefeu in Switzerland and the California Culinary Academy in San Francisco, she refined her craft working with Farallon and Tartine Bakery.
In Houston, she served 12½ years as Pastry Chef at the Houstonian Hotel, Club & Spa, earning My Table magazine's Pastry Chef of the Year in 2008. She further advanced her skills at the French Pastry School in Chicago and at École Valrhona in Brooklyn, Tain-l'Hermitage, and Tokyo.
Coupe du Monde de Pâtisserie, Lyon 2013 · Invited by Valrhona
Jean-François
In 2025, Jean-François joined Chef Catherine, bringing ten years of U.S. hospitality experience, including as Maître d'hôtel at the French Consul's residence in San Francisco, and over twenty years in European logistics and operations. Together, they form a dynamic duo of artistry and structure.
