“As a pastry chef, I love that every day is an opportunity to be creative and to learn something new.”
Alissa Wallers is a Senior Chef of Chocolate and Cocoa Applications with Barry Callebaut.
Alissa is a graduate of both The French Pastry School and the Cooking and Hospitality Institute of Chicago. After graduating from L’Art de la Pâtisserie program in 2005, Alissa moved to New York City to work and study under renowned Pastry Chef Francois Payard.
Upon returning to Chicago, Alissa honed her skills at The Sofitel Hotel and led the pastry department in the opening of Chicago’s Five Diamond rated Elysian Hotel, now the Waldorf-Astoria.
Throughout her career, Alissa has blended traditional pastry techniques with innovative artistry and has shared her knowledge as an instructor at the renowned French Pastry School.
