Pastry Chef Michelle Myers After attending the famed Le Cordon Bleu in Paris, Michelle honed her skills with such culinary luminaries as Christophe Moreau (former executive Sous-Chef for Chef Pierre Hermé at Fauchon in Paris), Chef Alain Solivérès at the 2-Michlelin-starred Les Elysées, Joachim Splichal of Patina, Sherry Yard of Spago and was the consulting Pastry Chef for Raffles L’Ermitage Hotel, for JAAN. Michelle is the Founder/Pastry Chef of Sona restaurant.
Completing the Boule team will be Michelle's Pastry Sous Chef, Michael Brock. Michael perfected his craft at Café Boulud, Payard Patisserie, Daniel and DB Bistro Moderne in New York and brings a cosmopolitan influence to Boule.
Michelle was honored with Angeleno Magazine’s and Los Angeles Magazine’s “Best Pastry Chef of 2003”, Bon Appétit’s “Rising Dessert Star of 2004”, and named among the 2004 Food and Wine’s “Pastry Visionaries”.