Executive Pastry Chef
A Miami native, Rebecca first moved to New York City to study fashion design at the Fashion Institute of Technology. After school, she began professionally working in restaurant kitchens as a self-taught baker. She refined her skills at Mas (farmhouse), on the opening team at Juni, and as the Head Pastry Chef at Wassail and Agern. As the Executive Pastry Chef at Reynard she is excited to continue exploring her love of wholesome ingredients and traditional cuisine.