Bay Area pastry chef Pauline Lam likes to re-invent classic desserts with an adventurous twist. She enjoys experimenting with unique flavors that give her pastries a distinctive edge. Born in Hong Kong and raised in the Bay Area she attended the Le Cordon Bleu in London. Pauline has resume credits that read like the Who's Who of the culinary world. She learned from greats like Sherry Yard at Spago in Beverly Hills and Thomas Keller at the Bouchon Bakery in Napa. Voted best dessert and up in coming pastry chef 2004 in 5280 magazine while working at Zengo in Denver. Most recently she was the pastry chef at Wolfgang Puck's Spago in Palo Alto. Pauline is founder and pastry chef of Choux Choux Pastries. Lam's bold designs and stunning visual artistry heighten the sensuous affair of taste and texture she produces in each of her standout creations.