The Pastry Chef
Chef Christina Wong has always had a passion for food. Born and raised in Montreal, her career in the food industry was almost inevitable.
Academic History
Her first taste of the arts began in CEGEP where Christina studied cinematography, however she quickly realized that her true passion resided in pastry.
Her dream was to open her own pastry shop one day, and she knew that to do so, she would need a base knowledge of business to complement her artistic passion. So she then studied and earned a bachelors in Commerce at Concordia University with a minor in Entrepreneurship.
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Pastry
Upon graduation from university, Chef Christina Wong began her journey in French Pastry. She studied and worked under many great chefs including MOF Chef Nicolas Jordan and Chef Hervé Chabert. She graduated with a Diplôme de Pâtisserie at Le Cordon Bleu with distinction.
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After completing her studies in pastry, she returned to Montreal where she immediately started working in pastry production and worked as sous-chef in research and development at Première Moisson. Throughout this time, she also launched her own small business under the name Pastry by Christina where she developed a loyal client base and managed her own brand that became well known in the Greater Montreal Area.
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Presently she works at La Boutique Fermière as a pastry chef; a small and thriving family run business that puts focus on high quality and local ingredients. She continues to simultaneously serve her own clientele for small events and weddings under her own name.
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