Originally from the South Shore, Kristin graduated from Providence College with a degree in finance. She worked in finance for a few years before she made the decision to follow her passion. Kristin enrolled in the Pastry Arts program at Johnson & Wales University where she graduated Summa Cum Laude. She then set out to learn as much as possible, as quickly as possible.
Kristin started in the bakery department of a renowned gourmet shop in Newport, Rhode Island. All the cookies, tarts, sauces, decorated cakes, and even the 400 pie orders at Thanksgiving, were prepared from scratch. Kristin then became a pastry cook at Newport’s Spiced Pear Restaurant in the Chanler Hotel at Cliffwalk. The hotel is named in Conde Nast Traveler’s list of the world’s top 100 hotels. Working under Executive Pastry Chef Laurent Vals, Kristin created elegant Parisian desserts with intricate chocolate work and pulled sugar garnishes, and experimented with unique taste combinations. She later became Pastry Chef at the Up River Café in Westerly, RI. Under Executive Chef Terrence Maul, Kristin was able to broaden her skills and create menus based on the fresh ingredients from local farms and businesses. When Trio Restaurant in Narragansett opened, Kristen took the position of Pastry Chef. There, Kristin created an ever-changing dessert menu and sharpened her taste for wine- and beer-pairings, combining savory with sweet and ultimately polishing her own dessert style.
Kristin is now back home on the South Shore, where she is thrilled to be a part of the Tosca / Caffé Tosca team. She enjoys embellishing classically prepared desserts with her own designs, sometimes with a touch of whimsy.