Aaron Gordon
Executive Chef
Aaron Gordon began cooking at a young age, often helping his mother and grandmother with preparations for synagogue functions. He began cooking professionally at the age of sixteen and worked in several restaurants throughout his teenage years. In 2010, Aaron graduated from the Center for Kosher Culinary Arts and worked closely with one of his Chef-Instructors at the world-renowned 92nd Street Y in Manhattan. Several years later, he joined the culinary team at Shallots Bistro in Chicago, gaining valuable experience in fine dining and catering.
Racheli Frankel
Executive Pastry Chef
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. Her business grew and in short order, Racheli Frankel and “artisanal kosher pastry” were synonymous.
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.