Giselle Miller

Chef Giselle Miller is the executive pastry chef at Barbara Lynch’s Menton in Fort Point. In 2019, she was a semifinalist of the James Beard Award Rising Star Chef of the Year. Since high school, she discovered her passion for science. Before she joined Barbara Lynch’s team, she was a Pastry Sous Chef at Deuxave. She has shared her love for science and food through her unique molecular gastronomy approach on classic desserts. Her masterpieces are always inspired by seasonal and local ingredients.

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