For more than two decades, Serafina Baldacchino has worked across many corners of the culinary world—as an executive pastry chef, private chef, cookbook author, recipe developer, consultant, culinary instructor, caterer, and food stylist.

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A graduate of Le Cordon Bleu, her career has included restaurant kitchens, private clients, large-scale events, film and television productions, product development, professional culinary education, and bestselling cookbooks.

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• Co-author of Crossroads, a New York Times bestselling cookbook, with Tal Ronnen and Scot Jones; developed the dessert chapter and original plant-based dessert recipes.*

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• Former Executive Pastry Chef at Crossroads Kitchen in West Hollywood.

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• Featured chef in Tal Ronnen’s The Conscious Cook, a New York Times bestseller; created original vegan desserts featured in the book.*

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• Cooked for Oprah Winfrey and guests during Tal Ronnen’s appearance on The Oprah Winfrey Show.

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• Catered a post-Emmy celebration for Ellen DeGeneres.

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• Created Lady Gaga’s 25th birthday cake with chef Art Smith.*

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• Led vegan and gluten-free pastry seminars for professional hotel and restaurant teams in Las Vegas.

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• Presented culinary seminars and demonstrations for professional and public audiences, including the American Culinary Federation.

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• Owned and operated Gourmet Garden Cuisine, a private catering and food-service company.*

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• Worked as a private chef for celebrity and private clients.

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• Developed recipes and consulted for restaurants and food manufacturers.

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• Worked as a food stylist for independent and studio film and television productions.