Chef Manuela Milan

I am a pastry chef and line cook with approximately three years of professional experience. Trained at École Ducasse in France, where I developed a strong technical skillset in French pastry arts and fine cuisine. My career began with an internship at Julien Dugourd Pâtisserie in Nice, followed by a role at Pâtisserie Vanessa, where I honed my craft in a demanding, high-standard environment. Learning precision, technique, and the discipline required in a professional pastry kitchen.

Looking to expand my range, I transitioned into restaurant work as a line cook at Milas Restaurant & Bar in Schenectady, NY. Embracing the fast-paced energy and versatility that comes with savoury kitchen service. In this role, I also took creative initiative by designing a dessert menu, bridging my pastry expertise with restaurant-level plating and service.

This dual background in both pastry and hot kitchen service makes me a versatile chef capable of handling diverse culinary demands, whether it's crafting refined desserts or executing full savoury service. I am now seeking opportunities as a private chef where I can bring both precision and creativity to a more personalised, intimate dining experience.