Kyleen Atonson

Pastry chef of the seasonally operated restaurant in Nantucket,MA in collaboration with chef Mayumi Hattori. Developed full dessert menu program for restaurants dinner and weekend brunch program averaging 200 covers per night. Also created and decorated celebration cakes for private events.

While working in this Michelin star restaurant, trains under world renowned Chef Jean Joho and Chef Thierry Tritsch. Prepares and plates all components for desserts as well as involved in tasting and ala cart menu development for seasonal menu changes. Specialized in the restaurant's mignardises. Such as: macarons, chocolate, financiers and pate de fruit.

Worked directly under multi-award winning, Chef Giuseppe Tentori as chef de partie on hot line. Eventually transferring to pastry cook preparing all components on dessert menu in a high volume setting of about 400 covers per night.

Was second in command in pastry department working with wide variety of pastries, bread, cake decorating and high involvement in menu development. Prepped and worked on site for catering events as large as 2000 people. Also taught a variety of classes including cookie decorating and trifle building.