Today we’d like to introduce you to Jenn Riesman.
Hi Jenn, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My career started in the most traditional way possible—by falling in love with baking at a young age and realizing that creating desserts brought me a sense of joy and purpose that nothing else did. What began as curiosity in the kitchen quickly turned into a passion, and I knew early on that I wanted to pursue pastry professionally. I immersed myself in learning the craft, developing the technical skills, discipline, and creativity that are essential to succeeding in this industry.
Over the years, I worked my way through some incredible opportunities that helped shape me as a chef and a leader. I had the privilege of serving as the original Executive Pastry Chef at Hotel Emma and being part of the opening team, where I refined my approach to luxury hospitality and elevated dessert programs. Before, I was the Executive Pastry Chef at Keswick Hall, a Forbes Five-Star and AAA Five-Diamond property, where I led pastry operations at one of the country’s premier resorts. Each role has challenged me to grow, innovate, and continually raise my standards.
Entrepreneurship also became an important part of my journey when I founded and operated Rooster Crow Bakery. Building a business from the ground up taught me invaluable lessons about leadership, resilience, and connecting with guests through food. After selling the bakery I took a position to serve as Executive Pastry and Savory Chef of Bakery Lorraine, where I continue to focus on innovation, mentorship, recipe development and creating memorable experiences through pastry. Along the way, I was honored to be named Pastry Chef of the Year in the 2024 CultureMap San Antonio Tastemaker Awards. Looking back, my career has been built on hard work, unique situations, lifelong learning, and a genuine love for hospitality. Every step—from fine dining and luxury hotels to entrepreneurship and consulting—has helped me become the chef I am today.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Any Female Chef will have stories about the unequal standards set in the hospitality industry. This is nothing new and continues today. Personally, I have always had to navigate the challenge of forging a unique path that is not common for most pastry chefs. One of the hardest parts in the past few years for me was finding a place where all or most of my talents can be utilized. I’m incredibly grateful to be part of a company where not only am I able to reach my full potential but I’m also able to reevaluate and redefine what that means and how to move that goal forward.
Appreciate you sharing that. What else should we know about what you do?
It’s hard to really pinpoint what I’m most known for. I think as a whole, it’s become very apparent that I’m able to pivot and boldly change direction. Going from the Executive Pastry Chef of Hotel Emma to starting my own baking business Rooster Crow Baking Co, right before the pandemic struck to delivering barbacoa kolaches and apple pies to people’s porch during shutdown really solidified my adaption skills. And then to go from a single storefront bakery of my own to being the Executive Pastry and Savory Chef of Bakery Lorraine that has 7 locations and also continuing to make the wedding cakes for Hotel Emma has been a wild but somehow also a really natural step.
You could ask 10 different people who’ve eaten things that I’ve made over the years what they think really sets me apart and that list of answers would include savory baking, plated desserts, wedding cakes/custom cakes, boutique hotel desserts, ice cream and sorbets, or pastrami pork ribs . Or maybe it’s the cute face tattoos and usually having cookies in my purse to give to people.
Do you have any advice for those just starting out?
If you have another option… Any option. Take it. Go learn something in the medical industry. Or HVAC. This industry is hard, and most people don’t make a good living. If this doesn’t deter you … Then go all in. Stop counting hours and learn something. The best techniques, leads, recipes and contacts all came from times I staged (worked for free) or gave my time to other chefs and projects. Like most industries… It really does come down to who you know and how you make them feel.
Contact Info:
- Website: https://www.bakerylorraine.com
- Instagram: @jenn.riesman
