Originally from Western New York, Chef Laird is a classically trained French pastry chef with a distinct edge. She utilizes her experience with savory ingredients to broaden her repertoire of flavor combinations to create distinctly unique desserts using local, fresh and seasonal ingredients. Using her own dietary restrictions as inspiration, she is skilled at creating both dairy and gluten-free options. Throughout her career, she has had the privilege to hold many positions within the kitchen including Pastry Commis at Bouchon Bakery in Yountville, Calif., Pastry Chef at Michelin starred Ubuntu Restaurant in Napa, Calif., Executive Pastry Chef at The Carneros Inn in Napa Valley and Executive Chef and Pastry Chef at Aveline Restaurant in San Francisco. She has now made her home in Western North Carolina as Executive Pastry Chef of Rhubarb and The Rhu in Asheville.