I learned the art of making exquisite pastries at the internationally renowned French Culinary Institute in New York City. I honed my craft at places such as Landmarc and Four Seasons. At the moment, I work as a Pastry Chef de Partie at the exclusive Essex House Hotel on Central Park South. I was born in the Dominican Republic, where I began my love affair with cooking, working in the hotel industry.

The Choice is Up to You!

I design and create cakes and pastries that are not only gorgeous to behold but absolutely delicious. I make pastries such as:

• Cakes
• Assorted Viennoiserie
• Petits Fours and Mignardises
• Pies and Tarts
• Cookies

Please feel free to get in touch with me about any questions that you may have.

Of course, I welcome any comments and ideas as well.

Hand-made sugar flowers.