Pastry Portfolio

This is a work portfolio with pictures I've taken since 2011. I hope that this collection of images gives the viewer a grasp of my style and how my work has grown over time. From 2011 to 2014 I worked in a high-end banquet facility, typically serving 200-700+ people. From 2014 to 2016 I worked for a niche bakery which produced Texan-style breads and pastries. From 2016 till July of 2021 I worked at Etch in Nashville, TN, crafting beautiful desserts, ice creams and breads geared towards fine dining. Since then, I’ve been writing and executing recipes and menus for a private club in Naples, FL as the Executive Pastry Chef. If you have questions, asks, comments, etc then click below and message me!