Alissa Wallers is a highly accomplished pastry chef. She holds the position of Senior Chef at Barry Callebaut in Chicago, a prominent company in the chocolate and cocoa industry.
Alissa is a graduate of both The French Pastry School and the Cooking and Hospitality Institute of Chicago. After completing her studies, Alissa moved to New York City to work and study under the renowned Pastry Chef Francois Payard. It was under his tutelage that she gained significant culinary expertise and skills.
She returned to Chicago and played a key role in opening the pastry department of Chicago’s Five Diamond-rated Elysian Hotel, which is now part of the Waldorf-Astoria luxury hotel brand. Then shared her knowledge and expertise as an instructor at the renowned French Pastry School and was committed to passing on her skills and contributing to the education of aspiring pastry chefs.
Alissa’s career is marked by a combination of traditional pastry techniques and innovative artistry, reflecting her dedication to the culinary arts. She continues to work with chocolate and cocoa in various culinary applications and innovations. We welcome her to The Book Kitchen!
