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PROFESSION: Executive Pastry Chef, Stephan Pyles
CULINARY EDUCATION: A.O.S. Culinary Arts, Le Cordon Bleu
FAVORITE SIMPLE SUMMER RECIPE: Fresh berry tart with creme chiboust
Lina was born in Long Island, NY, and raised in Arizona, where she later received her culinary education at the prestigious Le Cordon Bleu in Scottsdale. Professionally, she is inspired by Thomas Keller, whose food she finds beautiful, innovative, and clean, and because he presents unusual ingredients and complicated techniques in an approachable way. Lina also believes in incorporating seasonal ingredients into her recipes. If she had to decide on her last meal, it would be a well-seasoned, grilled ribeye steak with a salad and some garlic cheddar biscuits.