Our Story

Chef Catherine's Story

A journey shaped by training, resilience, family and a lifelong devotion to pastry.

Chapter One

Foundations & Training

Catherine's pastry journey began in Switzerland, where she studied the Cordon Bleu method at the renowned Institut Villa Pierrefeu. She then trained at the California Culinary Academy in San Francisco before joining the pastry team at Farallon under Executive Pastry Chef Emily Luchetti.

Her career led her to Kokkari in Jackson Square, Bay Village Bakery in Mill Valley, and then Tartine Bakery, where she worked alongside Liz Prueitt during the bakery's early years.

In 2004, Catherine moved to Houston, where she became Pastry Chef at Vic & Anthony's Steakhouse before leading the pastry program at The Houstonian Hotel, Club & Spa for over a decade.

Pastry Chef of the Year, My Table magazine, 2008
Coupe du Monde de la Pâtisserie, Lyon, 2013 · Invited by Valrhona

She later trained at L'École Valrhona in Tain-l'Hermitage, Brooklyn, and Tokyo, as well as The French Pastry School in Chicago. In 2013, Valrhona invited her to participate in the Coupe du Monde de la Pâtisserie in Lyon, a recognition of her talent and dedication to her craft.

Culinary graduates celebrating their training

Chapter Two

Resilience & Family

Catherine's story is also one of resilience and family. When her husband, Rolando, suffered a sudden cardiac arrest just a month after their son Marcello was born, he was left quadriplegic with a severe brain injury requiring lifelong care.

With the unwavering support of her parents, Catherine built a loving, stable home for Marcello while continuing her pastry career, a testament to her extraordinary strength, grace, and dedication.

Hands joined together in support and solidarity

Chapter Three

Together at Chef Catherine Houston

Over the years, her longtime friend Jean-François remained a constant source of strength. Though life carried them across oceans and into different chapters, he was always present, offering encouragement and support.

In 2025, Jean-François joined Catherine, bringing ten years of U.S. hospitality experience, including as Maître d'hôtel at the French Consul's residence in San Francisco, and over twenty years in European logistics and operations.

His expertise in business strategy, organization, and development complements Catherine's culinary talent. Together, they form a dynamic duo of artistry and structure, united by a shared vision: bringing the finest small-batch pastries to Houston.

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Two people moving forward together on a shared journey

Handcrafted with care,made to enjoy.

Every pastry reflects Catherine's decades of training, her resilience, and her passion for bringing joy through food, one small batch at a time.

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