Natalie was born and raised in Macomb, Michigan, just outside of Detroit. She attended the Culinary
Institute of America in Hyde Park, NY where she graduated with her degree in Baking and Pastry Arts in 2014.

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Natalie was first introduced to baking through her grandmother, Rosemary, whom she spent many holidays and weekends baking with and sharing their love for being in the kitchen. Natalie’s first job was at Local Kitchen and Bar in Michigan where she worked as a Pastry Chef. From there she spent a few years working in California before returning to her hometown to explore the culinary scene in Michigan.

In 2021, Natalie made the move to Delaware and started working with SoDel Concepts as a pastry sous chef before being promoted to an Executive Pastry Chef in 2022.

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One of her favorite parts of working in the industry is catching guests take that first bite of a dessert and seeing their unfiltered expression and excitement. She loves the versatility of her job and the ability to express her creativity every day.

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Natalie has recently made the move to Sumter, SC to work for Quixote Hospitality as their Executive
Pastry Chef. She is looking forward to this opportunity and is excited to show South Carolina what she has to offer.