Born and raised in French Canada, Rochelle moved to Sydney at age 10. A creative soul, she trained as a pastry chef with a keen eye for detail and a [sometimes] healthy dose of perfectionism. She trained in Australia before her passion for fine cakes and confections took her across the globe.
Rochelle took her diverse experience and knowledge back to the restaurants of Australia. Within no time, Rochelle secured senior pastry positions in several of Sydney’s finest dining rooms, including 41, and Matt Moran’s Aria.