An architect by training and a pastry chef by vocation. She completed her professional training at École Ducasse – ENSP, France, specializing in classical and contemporary pastry techniques. She has professional experience as a pastry chef at Savi Artisanal Bakery and Marashlian Pastry, as well as an internship at the Origines by Adrien Descouls restaurant in France. In her work, she combines tradition and innovation, with a focus on balanced flavors and the use of local and seasonal products.