Bon Appétit Welcomes Two New Chefs
Join Bon Appétit in welcoming two new chefs, Pastry Chef Cristin Curtis and Sous Chef Brianna Moger.
Cristin Curtis, Pastry Chef
Ingrained with passion for food and baking since I was a child, I have been creaming butter and sugar, making roux, hand cranking pasta and dumplings all starting at age 6. Most kids watched cartoons while I lived for the Food Network! With generations of family all backing up my passion for flavor and food, I have learned much of my inspiration from my mother, father, grandmother and generations before them.
Gaining invaluable experience on the job, I was very lucky to receive immense opportunities in my native home town of Phoenix, Arizona, working for some of the most notable restaurants and companies where I expanded my pastry knowledge to learn an array of skills from artisan breads, laminated doughs, scratch gelato and all other pastries and desserts under the sun.
In my down time, I am an avid animal lover with 2 cats, and enjoy dining out with friends or doing some shopping.
Brianna Moger, Sous Chef
My name is Brianna and I am one of Bon Appetit’s Sous Chefs who helps with elevating service and offerings as well as creating allergen friendly baked goods.
I have always been passionate about food. My first food memories are with my grandfather, and he was who always encouraged me to pursue cooking as a career. I have bachelor's degrees in Economics and Culinary Arts and Operations. I have worked in various cuisines and settings, including small, independent gastropubs and Disneyland Resort. As a chef, it’s important to me where ingredients come from, and using what’s in season. Outside of work, I enjoy spending time with my family and being outdoors.