Frezza Nava

Michelin-trained and detail-oriented Pastry Sous Chef with over 5 years of professional experience in acclaimed pastry kitchens, including Michelin-starred and luxury hotel environments. Expert in laminated doughs, viennoiserie, naturally leavened breads, and refined plated desserts. Recognized for leadership, precision, creativity, and maintaining exceptional standards of quality, consistency, and presentation.

Head Baker - Floriole Bakery - Chicago, IL

(2026-01)

• Lead daily bakery production with a focus on naturally leavened breads, viennoiserie, and seasonal pastries.
• Supervise and train bakery staff, ensuring consistency, efficiency, and high-quality standards.
• Develop and refine recipes, incorporating seasonal ingredients and maintaining artisanal standards.
• Oversee production scheduling, inventory management, and ordering to optimize workflow and minimize waste.
• Maintain strict food safety, sanitation, and quality control standards.
• Collaborate with pastry and kitchen teams on new menu items and special projects.

Pastry Sous Chef - Deer Path Inn - Lake Forest, IL

(2025-01 - 2026-01)

• Assisted the Executive Chef in daily kitchen operations, production planning, and menu development.
• Supervised and trained pastry cooks and commis, ensuring consistency and high-quality standards.
• Prepared pastries, desserts, breads, and plated desserts for service and events.
• Managed prep schedules, portion control, and inventory to reduce waste and control food costs.
• Ensured compliance with food safety, sanitation, and hygiene standards.
• Led pastry service during the Pastry Chef's absence.
• Collaborated with savory and front-of-house teams for special menus and events.

Pastry Cook I - The Ritz-Carlton Chicago - Chicago, IL

(2025-01 - 2025-12)

• Produced refined plated desserts, pastries, breads, and amenities for luxury dining service.
• Collaborated with the Executive Pastry Chef on banquets and high-volume service.
• Maintained Ritz-Carlton standards for presentation and guest satisfaction.

Pastry Chef - Dolci Amori - Chicago, IL

(2023-01 - 2024-12)

• Directed pastry production, staff supervision, scheduling, and inventory management.
• Designed and executed menus for weddings, private dining, and daily service.

Pastry Cook I / Lamination Expert / Lead Baker - Kasama - Chicago, IL

(2022-01 - 2023-12)

• Supported production of plated desserts and pastries in a Michelin-starred kitchen.
• Executed advanced lamination techniques in a fast-paced environment.

Owner / Baker - Bie Lamon Chicago LLC - Chicago, IL

(2021-01)

• Founded and operate an independent pastry business managing production, costing, and quality control.

Bachelor of Science - Nursing - Our Lady of Fatima University (2012-01)