With over 17 years as Pastry Chef, Devonne’s experience spans the spectrum from fine dining, hotels, and event catering to overseeing a multi-restaurant pastry program. As the former Pastry Chef at Langdon Hall Country House and Spa, one of Canada’s premier restaurants, she combined classical techniques with modern flavors, developing innovative pastry ideas to create trends in the industry. As the Corporate Pastry Chef at the Distillery Restaurant Corp, she leveraged her technical skills and creativity, designing innovative and delicious desserts and leading her department in production for three themed restaurants as well as a full scale catering company. With a passion to combine teaching with her work as a Chef, Devonne is a Baking and Pastry Arts Instructor at Humber College, as well as partnering with Christian Horizons teaching fundamental cooking and life skills in remedial classes. Devonne also teaches private pastry and molecular gastronomy workshops at Le Dolci Cooking Studio. A graduate of George Brown College’s Advanced Patisserie Arts Management program with honours, she completed the Advanced Lindt Chocolatier program and has been a medalist in Lindt chocolate and pastry competitions.