Pauline Lam

last updated 11/19/2017

General Information


Executive Pastry Chef @ Google - Bon Appetit

Corporate Pastry Chef - Left Bank Restaurant Group Executive Chef/Chef Owner

Executive Chef and Chef Owner - Choux Choux Pastries

Apprentice - Lehman Brothers Inc.


Cordon Bleu

master's touch

Recent News  

Chez TJ Staff

Pauline Lam, Pastry Chef Pauline is a graduate of the Cordon Bleu's Patisserie Program in Paris and was a member of the Scottish Culinary Team helping to prepare for international competitions.She has worked in various restaurants throughout the Valley and performs cooking demostrations both in local stores and on television.Pauline has redesigned Chez TJ's dessert menu keeping the flair and creativity while emphasizing taste and simplicity."I like to work with flavor combinations taht bring out the best in each ingredient."Fruit desserts and ice creams are a specialty of Pauline's."The flavor you get from a house made ice cream is much better and you can come up with some unique, delicious flavors."We welcome Pauline to Chez TJ and feel fortunate to have her working with us.

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The Wild Hare

Pauline LamPastry Chef I am proud to introduce you to the world's greatest staff

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Le Mouton Noir | Staff Profile

Pauline LamPastry Sous Chef, Le Mouton Noir Pauline is a native of the Bay Area, residing in Cupertino.She began working with pastry at the age of 15 to earn spending money and spend time with school friends. After owning her own local business, Pauline decided to attend the Cordon Bleu in London, England.At the Cordon Bleu, she earned her diploma in Patisserie after one year.Pauline went on to apprentice under Keith Marley at Lehman Brothers Executive Dining in London.Pauline has returned to the Bay Area to join the brigade at Le Mouton Noir in Saratoga as Pastry Sous Chef. Jeff & Karen BreslowProprietors

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