Awards & Recognition
★James Beard Award Best Chef: West 2015 (shared with Stuart Brioza)
★James Beard Award Best New Restaurant 2013 (State Bird Provisions)
★James Beard Foundation Nominee Best New Restaurant 2015 (The Progress)
★James Beard Foundation Nominee Book Awards 2018 (State Bird Provisions cookbook)
★One Michelin Star 2014-2019 (State Bird Provisions)
★One Michelin Star 2017-2019 (The Progress)
★Bon Appétit Best New Restaurant 2012
★San Pellegrino 50 Best Discovery list
Notable Facts
→Pastry Chef and Co-Owner of three acclaimed San Francisco restaurants: State Bird Provisions, The Progress, and The Anchovy Bar
→Married to chef Stuart Brioza, forming one of San Francisco's most prominent culinary power couples
→Art school dropout who became a self-taught pastry chef at Red Hen Bakery in Chicago
→Co-author of State Bird Provisions: A Cookbook published by Ten Speed Press
→Known for innovative desserts including iconic macaron ice cream sandwiches and 'World Peace' peanut muscovado milk
→State Bird Provisions revolutionized dining with dim sum-style service for contemporary American cuisine
→Both restaurants maintain Michelin star status, making her one of few pastry chefs with multiple starred establishments