Chef Chona Piumarta's passion for food began from an early age while watching her mother
cook in their humble kitchen shortly after moving to the Pacific Northwest from the Philippines.
Her mother's talent for preparing traditional dishes taught Chona the importance of high-
quality local ingredients and fresh products as well as the appreciation and respect for it.
Carrying these lessons and ideas into adulthood led Chona to attend San Francisco's California
Culinary Academy in Baking and Pastry Arts. She quickly climbed the ranks in the Bay Area
restaurant scene making her way to Executive Pastry Chef at many acclaimed restaurants
including: The Plumed Horse, Restaurant Lulu, Lark Creek Steak, The Slanted Door, and many others, opening her up to television and radio show appearances.
Taking recipes and techniques perfected at these restaurants led her to open her very own bustling retail and wholesale bakery/cafe in the heart of San Francisco on Market Street: The Pastry Cupboard. Two other locations followed down the peninsula and onto Stanford University Campus, where she was able to branch out of pastry and recreate some of her mother's favorite dishes to share with hungry patrons.
Chona prides herself on working with various community services including the JobsNow program and Catholic Charities, and was also a member of the advisory board on the Cordon Bleu for Baking and Pastry Arts in San Francisco.