Chef Thais Valdez

I learned to cook at home, in a family where cooking was always part of daily life. Over time, I became especially drawn to pastry and desserts, learning through hands-on practice, study, and experimentation how to create cakes and desserts that are balanced, not overly sweet, and thoughtfully made. Alongside that, I’ve continued to explore more health-conscious baking, using natural ingredients and techniques without losing the pleasure of a good dessert.

My professional cooking developed naturally from there. I cooked daily meals during my years as an au pair, began selling cakes by order, and later worked as a private chef for a family, handling weekly meals, family dinners, menu planning, and dietary needs independently. I also worked in Italian restaurants and New American fine-dining kitchens, where I refined my technique, organization, and sense of timing.

Today, I run a small micro-bakery focused on sourdough bread, baked goods, and custom cake orders, selling at farmers markets and through direct orders. At the same time, I’m returning to private and personal cheffing, cooking for families, small gatherings, and medium-size events of up to about 25 people. I also offer pastry-focused services such as decorated cakes, dessert tables, tea parties, and specialty desserts, including options for allergies and specific dietary preferences.