Chef Courtney Kenyon started her pastry career after attending Johnson and Wales university studying Baking and Pastry Arts. She continued her education at Ecole Nationale Superieure de Patisserie, a nationally acclaimed pastry arts school located in Yssingeaux, France. After she finished schooling, she moved back home to Chicago and worked in many accomplished restaurants, including North Pond and Oriole. While at North Pond, she met her current husband, Luke Snider. Chef Courtney became the Executive Pastry Chef at Oriole when she was only 23 years old and resided as their pastry chef for over 5 years. Once she left Oriole, she moved down to Miami, Florida to help open a Bouchon Bistro by Thomas Keller as their executive pastry chef and head baker. After two years in Miami, she missed home and decided to move back up to Chicago.