Eve Bergazyn began her culinary career after a stint in the Web technology industry in 2008. After earning her diploma from the French Culinary Institute (now International Culinary Center) in New York City, she got a job as a pastry cook at Missy Robbins’ A Voce. She then spent time in the kitchens of Chef Geoffrey Zakarian, James Beard Award-winning Pastry Chef Michael Laiskonis, and Tom Colicchio’s Craft, where she worked for two years and became Pastry Sous Chef. She then helmed the bread, pasta, and pastry programs of three restaurants in Astoria, Queens, and made the transition to the savory kitchen, working her way up to Chef of Vesta, a trattoria which was listed by Zagat as one of NYC’s top 50 restaurants during her tenure. (One of her dishes was recently mentioned in the Michelin Guide to brunch in Queens.)
Eve left New York when she landed a job in remote Alaska as Pastry Chef of a NatGeo Unique Lodge. She also took on the role of Culinary Instructor and taught cooking classes and half-day cooking schools to lodge guests and visitors. Eve combines her love for food, history, and science with adventure and creativity when she shares her knowledge of cooking and baking with students. She also cooks for clients in their homes, creating personalized menus based on dietary restrictions and personal preferences. She lives in Los Angeles.