Meredyth Haas

Part of the Michelin-Star-winning team that opened LeRoy and Lewis' brick and mortar location in South Austin, earning Texas Monthly's #2 spot in their coveted 'Best BBQ of Texas' list in addition to other notable accolades. Experienced with high volume, high quality dessert and bread production, as well as managing a team as large as five assistants.

Head Pastry Chef - LeRoy and Lewis Barbeque - South Austin

(2024-01 - 2025-12)

Part of the Michelin-Star-winning team that opened LeRoy and Lewis' brick and mortar location in South Austin, earning Texas Monthly's #2 spot in their coveted 'Best BBQ of Texas' list in addition to other notable accolades. Experienced with high volume, high quality dessert and bread production, as well as managing a team as large as five assistants.

• Menu development, recipe R&D, staff hiring, scheduling, training and management
• Ingredient sourcing and equipment procurement
• Production management
• Spearheaded charitable food donation program with Sunrise Homeless Center

Chef - Reverence Culinary

(2023-12 - 2025-11)

Chef for corporate/event catering and private client meal preparation. Experienced with developing and modifying recipes/menus to adhere to a variety of exacting client preferences, including vegan, gluten-free, dairy-free, paleo, whole 30, macro counting, children's preferences, and allergies.

Pastry Sous Chef - Launderette

(2021-04 - 2023-08)

Pastry Sous at James Beard semi-finalist Launderette, recipient of Best New Restaurant from both Food & Wine and Eater.

• Staff training, management, and scheduling
• Menu development and testing
• Inventory management
• Ingredient and equipment ordering
• Production

Head of R&D and Recipe Development, Pastry Sous Chef, Copywriter - Dandelion Chocolate - San Francisco

(2013-03 - 2021-02)

Eight years of creativity and leadership at San Francisco's award-winning Dandelion Chocolate. Key team member during expansion to multiple locations in California and Japan.

• As Head of Recipe Development, oversaw menu development for multiple cafe locations
• Created opening menu for upscale dessert salon 'Bloom'
• Produced regionally-appropriate recipes and trained staff on-site for Dandelion's cafes in Japan
• Established the opening menu for Las Vegas location
• Led the recipe development process from ideation to roll out, contributing over 50 unique pastry recipes
• Recipe development included research, testing new techniques, improving efficiency, incorporating cross-functional feedback, and scaling production
• Served as Copywriter for Dandelion Chocolate's first cookbook, 'Making Chocolate: From Bean to Bar to S'more' (2017)
• Formatted recipes and wrote editorial copy for recipe descriptions, instructions, and background
• As Sous Chef, led and managed a team of six assistants
• Training, scheduling, ordering, inventory management, production, and communication across company divisions
• Established and maintained standards for recipe formatting
• Managed daily forecasting, ingredient sourcing, inventory management, budgeting, costing, and scheduling
• Recruited, trained, managed, and motivated a team of four full-time assistants

Fulbright Scholar - Special Education - US Fulbright Program (2011 - 2011)

Master of Public Policy - University of Virginia (2010 - 2010)

Bachelor of Arts - Government - University of Virginia (2009 - 2009)