Jessica Wang is a pastry chef who has trained at some of the best restaurants and pastry shops in the world; serving under the direction of award-winning pastry chefs in Paris and New York City.

After graduating Seattle University with a B.A in International Business, she worked as an English teacher in Miyazaki, Japan for two and half years. Following her tenure as a teacher, she decided to pursue her dreams of becoming a pastry chef in Paris.

In 2015, Chef Jessica attended and graduated at the top of her class at École Grégoire-Ferrandi (Paris, France), and has been featured in the French publication, 20 Minutes. She has worked at the two Michelin-starred kitchen, Le Grand Restaurant—Jean-François Piège, Un Dimanche à Paris, as well as Top Chef France finalist owned restaurant, Pierre Sang.

Following her three years in Paris, Chef Jessica has worked at Aureole NY, under Chef Charlie Palmer, and Union Square Hospitality Group’s renowned Maialino/Gramercy Park Hotel, owned by Danny Meyer. With the pandemic devastating the entire restaurant industry, she was given the chance to start her own business. It is with great excitement that Chef Jessica returns to her hometown, incorporating her roots and inspirations onto her work; sharing her love of elevated desserts to Seattle.