Rebecca brings a love for cooking, menu creation and Pâtisserie, and a lifetime of experience to the Elevate Gourmet Brands team. Raised on Maryland’s eastern shore, Rebecca Willis studied philosophy at Roanoke College in Virginia and then made her way to Le Cordon Bleu in London to study the art of patisserie. After working as a pastry chef at Gramercy Tavern in NYC and Restaurant Eve in Alexandria, VA, she moved across the country to the Bay Area. Since relocating she has worked at Michelin-rated La Toque and Morimoto, both in Napa, and has worked as a private chef.
“Rebecca will be developing exciting new menu offerings for Green Beans Coffee customers, including some delicious fresh-baked additions,” said President Jon Araghi. “When we open the first two Whisk & Bowl concepts at DFW Airport this spring she’ll also be building out the pastry menu and working with Chef George on expanding his original menu there.”