Mellisa Root is an American Well known Pastry chef and Contestant of School of Chocolate knw all about her in this article as like her Family, Net Worth, Parents, Husband, Partner, Age and Restaurant
Mellisa Root Biography / Wikipedia
Mellisa Root is an expert pastry chef with a diverse background in the food and beverage sector. She is well-known as a powerful business development specialist, having won several international pastry prizes.Mellisa excels at creating Michelin-starred desserts, designing from scratch chocolate lines, consulting for pastry programs, full-service pastry departments, and wedding cake design. She is also well-versed in the luxury hotel and club assets.
Early Life and Family
As a child Mellisa Root studied music and visual arts, but her passion for the culinary arts eventually won her affection. Her mother, recognizing Root’s fascination with cuisine and her affinity for Julia Child, suggested Root study to become a pastry chef. Root’s new direction paid off—she went on to graduate from the California Culinary Academy and eventually received training from some of the world’s most noted pastry chefs, including Ewald Notter, Michael Joy, Wiener Heitz, and Jacquey Pfeiffer.
Mellisa Root Age
Mellisa Root is probably in her 40s as of 2021. But, the exact number of her age is still hidden under the closet.
Mellisa Root Partner David
Mellisa Root’s partner David Root, is also a pastry chef based in Portland, Oregon. He has more than 45 years of great experience in the culinary field.
Mellisa Root Net Worth
Mellisa Root is an American Well known Pastry chef has an estimated Net Worth around $500K – $1 Million.
Mellisa Root Restorant
Root manages culinary kitchen restaurants all over the United States, including bluezoo in Orlando. He is reportedly running The Hairy Lobster restaurant alongside his chef wife, Mellisa, in their native residence.
Root started her career as a chocolatier at Orlando’s Walt Disney World Swan and Dolphin Resort. She eventually relocated to Houston, where she oversaw the River Oaks Country Club’s pastry store, where she was mentored by Pastry World Champion Darrin Aoyama, who fostered her competitive spirit. Root took up the challenge of the 2008 World Culinary Olympics after working as a pastry sous chef for Payard Patisserie in Las Vegas, representing the United States as the pastry chef and winning three gold medals.
She also competed and earned medals at the 2007 International Culinary Federation competition in Chicago and in several American Culinary Federation national competitions before moving on as chocolatier of M Resort and Casino, Las Vegas for Jean Claude Cannistier M.O.F.Momentarily putting aside competitions, Root worked as pastry chef de partie at Thomas Keller’s Per Se.
When the opportunity arose to move back west, she took the position of pastry chef at the Rosewood Sand Hill in Menlo Park, California.
Drawing on her impressive background, Root produces exquisite pastry, bread, and chocolate programs for room service, banquets, and the hotel’s Michelin-starred restaurant Madera. In 2013, she earned a StarChefs Rising Star Hotel Pastry Chef Award for her work.