Morgaine Brunn is an experienced pastry chef with a diverse background in culinary arts, currently holding pastry chef positions at Juleps Southern Kitchen and Atwater's since January 2020 and May 2019, respectively. Morgaine has worked at Petit Louis Bistro and Foreman Wolf as a pastry chef and executive pastry chef since October 2016, and previously served as a sous chef and pastry chef at 13.5 Wine Bar from August 2014 to May 2016. Additional experience includes roles as a prep cook at White Oak Tavern and as a pastry cook at Range Restaurant. Morgaine began their culinary career as a pastry assistant at Victoria Gastro Pub and as Cook 2 at Walt Disney World. Education includes an Associate of Arts and Sciences in Baking and Pastry Arts from Anne Arundel Community College.
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