Northwest native Laura Pyles spent over a decade working not only all over Seattle’s restaurant scene but scattered across the country as well. Most recently, she was the Pastry Chef at Revel and Joule where she earned acclaim as Food and Wine magazine’s best new pastry chef on the west coast in 2013.
Since leaving restaurant kitchens, she has found her place teaching others to cook and sharing her love of food and flavors. She now works full time as a culinary instructor both at Culinary Essentials and at The Pantry. She spends her time exploring new recipes, and cooking for her friends and family.
Chef Laura demonstrates how to stuff corn husks with masa in her Tamale Party class!