Meadow Ramsey was just a teenager in Seattle when her first boss told her that the kitchen was no place for a girl. She quit on the spot and went to work at Tom Douglas’ Café Sports. After moving to New York City in her early twenties and finding restaurants there intimidating, she switched to non-profit work, but September 11, 2001 caused her to reconsider. Her ICE externship at Craft led to a pastry position at Gramercy Tavern.
Inspired by the restaurant’s use of local and seasonal ingredients, she stayed there two years, before moving to Los Angeles for her husband’s acting career. She spent five years as pastry chef of O-Bar in West Hollywood, and joined Mark Peel’s famed Campanile in June 2009. She also headed the pastry departments of two new Peel projects: The Point, a casual lunch place, and The Tar Pit, a cocktail lounge and supper club. She was formerly heading up the pastry kitchen at Industriel, and is now the pastry chef at Sqirl.
- Institute of Culinary Education, Pastry Arts, 2002