Roberta Wilson

I am an executive pastry chef attracted to fulfilling work that requires brainstorming, shaping, and developing raw ideas. My career goal is to join a company that values authenticity, employee development and stretching the imagination, and a reasonable work-life balance.

Pastry Chef - Misericordia Heart of Mercy - Chicago, IL

(2021-01)

• Oversee production baking
• Restock restaurant bakery
• Lend support to all areas of the kitchen if needed
• R&D of items to be used in the restaurant
• Production of cookies using a Polin depositor

Head Pastry Chef - Royal Sonesta Hotel - Chicago, IL

(2017-01 - 2021-01)

• Created, produced, and executed menu for entire pastry department
• Oversaw menu development, recipe creation, R&D
• Worked independently with little to no supervision
• Produced items for banquets, weddings, conferences, and large parties

Pastry Baker - Blue Door Kitchen and Garden - Chicago, IL

(2016-01 - 2017-01)

• Managed production baking, artisanal recipes, and Southern cuisine
• Produced and executed celebrity chef Art Smith–curated menu
• Trained bakers
• Created desserts

Head Pastry Chef - Farmhouse - Evanston, IL

(2015-01 - 2016-01)

• Produced a variety of items for lunch, dinner, brunch, and wine dinners
• Trained and managed four assistants
• Created artisan pastries
• Managed menu development, creation, and execution

Associate's Degree - Culinary & Pastry Art - Le Cordon Bleu College of Culinary Arts (1997-01 - 2003-01)