Aaron Gordon
Executive Chef
Aaron Gordon’s love for cooking began early, helping his mother and grandmother prepare for synagogue functions. By sixteen, he was already working in professional kitchens, gaining hands-on experience in several restaurants. In 2010,
Aaron graduated from the Center for Kosher Culinary Arts and worked alongside one of his Chef-Instructors at Manhattan’s renowned 92nd Street Y. He later joined the culinary team at Shallots Bistro in Chicago, where he honed his skills in fine dining and catering.
Aaron went on to serve as Executive Chef
Maayan Zimmerman
Executive Pastry Chef
Chef Maayan has always been enchanted by the magic of the kitchen. As a child, she loved watching her mother craft birthday cakes, sparking a lifelong passion for creating beautiful, edible art. After studying at the Le Cordon Bleu
Cooking Hospitality Institute of Chicago, Maayan’s talent for crafting unique and delicious desserts led her to start a home-based business that quickly grew through word of mouth.
Her career has taken her from baking for bagel shops to a downtown bakery and
Gustavo Guzman
Chef de Cuisine
For Racheli Frankel, baking is an art form. Hailing from a family skilled in the visual arts, she learned at an early age how to express herself through baking. Eventually she developed an interest in the chemistry behind the ingredients. This way she could translate any recipe into a kosher one. After studying at the highly acclaimed French Pastry School in downtown Chicago and completing a two-and-a-half-year apprenticeship at Vanille Patisserie, Racheli started producing gourmet desserts from a shared kitchen in Skokie.