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Elizabeth McDonald has had a love for sweets since an early age. She began baking with her mom for all of the family celebrations. Elizabeth began her restaurant career after high school; working at the Shelter Harbor Inn, Westerly RI. It wasn’t long before Elizabeth decided this was her true passion and attended culinary school, focusing on pasrty.
Elizabeth stayed in the area for a few years before she and her now husband got the itch to travel in 2004. The first destination was Los Angeles where she landed a job at Spago Beverly Hills, then moved on to a hectic but exciting schedule of seasonal work between Key West, Florida, and Alaska. In the winter months Elizabeth worked in the vegetarian restaurant “The Café” in Key West. It was here she first dabbled in vegan and gluten free baking. It was quite a challenge to retrain, throwing out the traditional ingredients, all the while still making tasty and elegant desserts.
In 2009 Elizabeth and her husband moved to the Island of Maui. Having access to so many different kinds of local produce has really made her flavor profile pop. Elizabeth was recently named a Raising Star from StarChefs.com for her bright and vibrant flavors in gluten free and vegan baking.