Pastry Chef, South Congress Hotel
Raised in New Braunfels, Texas, Chelsea Smith’s upbringing and family was all about food and time spent around the table, with her parents often cooking at home and spending quality time together during family dinners. Smith developed a love of pastry from fond memories of baking with her grandmas — Nani, the queen of cookies, and Oma, who always had bread and sheet cakes to snack on or bake together.
Upon completing the Le Cordon Bleu pastry program, Smith worked in several bake shops around Austin including the University of Texas, Central Market Bakery and Quacks on 43rd. In 2015, Smith joined South Congress Hotel as part of its opening team, studying under New Waterloo Corporate Executive Pastry Chef Amanda Rockman and previous Pastry Chef, Lindsay Flagg.
Leveraging talent, discipline and leadership skills, Smith has worked her way up to now serve as Pastry Chef, overseeing the South Congress Hotel pastry program. As Pastry Chef, Smith loves leading with creativity in developing seasonal pastries and gives each member of the pastry team an opportunity to have a say in developing new delicious treats around the property.