Executive Pastry Chef Rachel Rozsa

Executive Pastry Chef Rachel grew up in St Paul, Minnesota and graduated from the School of the Art Institute in Chicago in 2008 with a BFA in visual arts and ceramics.  Since moving to Cleveland, she has transferred her skills to creating dessert. She began working at Sugar Me Desserterie in Chagrin Falls and then worked as lead pastry chef at Provenance at the  Cleveland Museum of Art.