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Growing up in Chicago, Casey had food and culture at her fingertips. Early on in her teen years she worked at her family's pizzaria where she learned how to run a restaurant. Casey attended the Art Institute of Dallas and The French pastry school in Chicago; obtaining degrees in baking and pastries, meticulously training under some of the best French pastry chefs in the world. While working in Chicago Casey staged at many fine dining restaurants and hotels. She found a niche in high volume production and became the Pastry Supervisor to Toni Roberts at the Wit Hotel.
After many accomplishments in Chicago, Casey took over the pastry scene in Dallas, Texas where her desserts were all the craze. Casey was the Executive Pastry Chef for the Dallas Country Club. While living in Dallas, Casey created the first ever fried macaron selling it to a distributor in 2016. It was called the “pie-roon”. From the success of launching the fried macron Casey was featured on a weekly morning talk show every Friday for a Dallas hit radio show.
After five years in the Dallas food scene, Casey moved to New York to pursue the Michelin restaurant world. Chef Casey worked as Pastry Sous Chef under Richard Capizzi at Lincoln Ristaurante in Manhattan. She moved to Chicago in 2020 and in November, Casey was named one of the specialty pastry chefs invited to cook at the Masters PGA tournament held in Augusta, Georgia.