Executive Pastry Chef
Rachel Maynard is passionate about feeding people. As a chef, she has the opportunity to turn the necessity of food into a special experience. People love pastry chefs because, well, pastries.
As a pastry chef, she is thrilled to accommodate people’s need for these things, as well as create beautiful pastries for their special occasions. Her first job in the kitchen was as a line cook at the Mohonk Mountain House Resort in Upstate New York. As her passion for the culinary arts grew, she chose to enroll in a culinary school in Boulder, Colorado that focused on using locally sourced ingredients and required students to work on several different farms in order to graduate. Chefs who have had their hands in the soil (or the underside of a cow) have a different appreciation for food.
Following her graduation, Rachel went on to receive her Bachelor’s degree in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York. Her internship through the school, at the acclaimed Macrina Bakery in Seattle, sealed her love for baking and sparked her imagination.
Rachels’ stints at Macrina and the Breezy Hill Orchard inform her current position as the Executive Pastry Chef at Larkspur Events & Dining. When she’s not dreaming up the next forbidden treat, Rachel spends her time skiing, hiking, reading, and honing her yoga practice. Rachel’s talent, creativity, and education have shaped the Larkspur dessert menu. Who knows what she’ll dream up next, with the ability to create anything from parmesan ice cream with a red wine poached pear turnover to (ahem) healthier treats Rachel has lots of ideas to help life’s little pleasures become even sweeter.