About the Chef

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My path to becoming the chef behind Crumb Theory took an unexpected turn that I could never have foreseen. After dedicating years to a corporate career, I found myself longing for something deeper and more fulfilling—a dream that had quietly lingered in my heart. It was the encouragement of my friends and colleagues within my community that inspired me to take a bold leap into culinary school, even without a clear plan in sight.

Baking has always been a cherished passion, but it truly ignited for me with pie. I immersed myself in the world of flavors, experimenting with new combinations, researching techniques, and daring to take risks with innovative ideas. This journey led to my defining "aha" moment, where I recognized that I could merge my love for baking with my desire to create delightful, beautiful treats. My experience taking pastry classes in Paris, France, added even more ambitious ideas and fostered a deeper desire to elevate my desserts and baked goods. The techniques I learned there opened my eyes to new possibilities and inspired me to push my creative boundaries. I can’t wait to return to France, a newfound love of mine, to glean insights from some of the most renowned French chefs.

With steadfast support from friends and a good dose of courage, I embarked on the journey to establish my brand—Crumb Theory. Each creation I make tells a story, reflecting my journey, my passion, and my belief that food possesses a unique power to unite people. I warmly invite you to join me in this delightful adventure of flavor, creativity, and community!