Owner and operator, Geneva de Geus, is a graduate of the prestigous culinary school, Le Cordon Bleu, in San Francisco, CA. Her talent and perserverence landed her in one of the top restaurants in the Mission District, Farina Focaccia - Cucina Italiana. Here she was trained under Executive Chef Paolo Laboa of Genoa, Italy. She has some of Italy's best kept secrets scribbled in her recipe book! In p
ursuit of a broader spectrum of the pastry world, she decided to move further south to the Monterey Peninsula of California. She was hired at a renowned restaurant, Citronelle, run and owned by world class French chef, Michel Richard. It was at Citronelle in Carmel Valley, that she learned far beyond what was taught in culinary school, from a technical standpoint. To this day, Geneva uses many of the techniques and ingredients that were introduced to her while working with Richard. When Citronelle relocated to the Washington DC area, Geneva couldn't find it in her heart to leave Monterey Bay. Instead, she chose to further her education in the culinary field. She graduated with a second Bachelor's degree from Le Cordon Bleu, in Culinary Management.
