A graduate of the Institute of Culinary Education with degrees in both Culinary Arts and Pastry, Cristal’s esteemed career began at Tribeca Grill, where she was invited by world-renowned restaurateur Drew Nieporent to bake for the NY Jets. Soon after, she was recruited by Laurent Tourondel to help open the pastry division at his famed Arlington Club restaurant.  Along with creating delicious desserts for Arlington Club’s discerning guests, Cristal also prepped Laurent for features in top magazines and television shows like Good Morning America.  

Leaving restaurants behind, Cristal entered the world of catering where she baked for esteemed clients like Coach,The New York City Ballet and The Highline Gala, acting as lead pastry chef for their notable events.  She also personally catered chocolate events for Ralph Lauren at Bloomingdales and Bergdorf Goodman.  

Farm to table was nothing new to Cristal. Growing up next door to her grandmother, Rosalie, making sauce with fresh vegetables from her grandfather’s garden. Eager to learn at such a young age and become a chef in a kitchen, she was extraordinarily persistent and you could taste every bite of it in her flavor profiles.  Her passion for pastry began when she was 8-years-old. It was soon after when Cristal began to experiment with creating different types of desserts to satisfy her budding sweet tooth. 

Now, Cristal has developed a personal catering business that brings her delicious desserts to clients at home as well as in the office. Specializing in pastry and decadent chocolate work, she creates mouth-watering confections for every occasion that are sure to WOW guests. Because, as Cristal always says — every meal should end with a little sugar.