Melisaa Mayne

Pastry Chef with in fine dining, luxury hotels, and high-volume seasonal operations across Istanbul, Bodrum, and New York City. Specializes in modern plated desserts, viennoiserie, gelato/sorbet, petit fours, and menu R&D using seasonal, local ingredients. Proven track record building pastry teams, standardizing recipes/SOPs, improving prep/line efficiency, and reducing waste via tight inventory and costing controls.

Experienced with large-format events, weddings, and banquets; strong cross-station collaboration with Garde Manger and Hot Line.

Pastry Chef - Saint Urban - New York, NY

(2025-01)

• Lead pastry program for neighborhood fine dining; design and execute seasonal dessert menu and nightly petit fours.
• Implement weekly R&D cycle; rotate 2–3 new components per month aligned with local produce.
• Oversee pastry production for private events (up to 50+covers), including custom occasion cakes.

Pastry Chef - Cesar - New York, NY

(2024-01 - 2025-12)

• Built an opening pastry menu balancing classic techniques and modern flavors; delivered consistent execution across high covers.
• Introduced gelato/sorbet program; established pacojet schedule and storage labeling compliant with DOH.
• Allergen protocols, and service communication
• Collaborated with bar/kitchen leads to align dessert pairings and streamline ticket flow.

Pastry Chef - Bagatelle - Bodrum Turkey-Miami Us

(2023-01 - 2024-12)

Seasonal

• Directed pastry operations for dinner service; ensured mise en place, station cleanliness, and service readiness.
• Managed purchasing and equipment needs; coordinated daily quality control for services.
• Recruited and trained pastry staff; maintained display standards consistent with brand guidelines.

Pastry Chef - TURK Fatih Tutak - Istanbul, Turkey

(2022-01 - 2023-12)

• Developed desserts showcasing local/seasonal Turkish ingredients within a modern tasting menu format.
• Led petit fours program; adjusted menu with seasonality; managed ordering and station hygiene.

Demi chef-chef de partie - Maçakızı Hotel (Michelin star) - Bodrum, Turkey

(2018-04 - 2020-09)

• Owned pastry station for à la carte lunch and dinner also events; ensured full-service readiness based on covers.
• Supported Garde Manger in evening service; planned and executed weddings/special events.
• Drove team motivation with clear production plans; managed costing and inventory systems.

Commis Chef (Patisserie) - La Scarpetta - Istanbul, Turkey

(2016-05 - 2017-02)

• Prepared dessert, gelato, and bread service (focaccia, ciabatta, panini, grissini).
• Maintained station hygiene; adhered to chef's recipes and à la minute plating standards.
• Managed +14°C/-18°C storage organization and product date tracking.

Professional Patisserie Program - Patisserie - Culinary Arts Academy (MSA) (2015 - 2015)

Commerce Vocational High School (Ticaret Meslek Lisesi)