Pastry Chef
Gina Scalla
Gina has been with the Montrio Bistro since 2008, creating tasty desserts and evolving Montrio’s dessert menu. Gina was raised in Monterey and grew up baking at home, it wasn’t until college she decided she wanted to make a career out of making pastries.
Attending the Culinary Institute of America, Greystone, in Napa Valley, Gina received training under acclaimed pastry chef Steven Durfee, formely of the French Laundry. While in school she developed a love for plated desserts, both eating and creating.
In 2003 she moved back to Monterey to start a career in pastry and has been moving ever since, training under such chefs as; Cal Stamenov and Christophe Grosjean of Bernardus Lodge, Alex Esperitu of the Ritz Carlton, San Francisco, and Dory Ford of Portola Cafe, at the Monterey Bay Aquarium.
Gina is excited to be at Montrio sharing her passion for sweet treats, playing with new dessert ideas, experimenting with different flavors and techniques, and using the area’s amazing fresh ingredients to create memorable desserts for you!