Erika Chan

Erika Chan previously served as the executive pastry for Paul Kahan’s Publican Collective in Chicago, before moving out to Los Angeles to oversee the dessert program at Rustic Canyon, where she was recognized by Michelin as a 2021 Outstanding Pastry Chef of the Year. Her seasonal cakes showcase local ingredients, incorporating playful contrasts in texture and color to boot. An early spring citrus party cake pairs hoja santa sponge with blood orange crème fraîche mousse, cara cara curd, “a kumquat whippy thing, and ample citrus segments, while a midsummer icebox cake marries wood fired malted rye chocolate wafers with ollalieberries and charcoal toasted fluff. Prior to working in restaurants, Chan studied nutritional science and dietetics at Berkeley, which has helped her create exceptional gluten-free and allergy-friendly treats.