Dionne’s journey as a pastry chef began with a childhood fascination for baking. She fondly recalls spending hours in the kitchen, experimenting with ingredients and recipes from cookbooks, nurturing a passion that would shape her career. This early love for pastry arts led her to pursue formal training, earning a Diploma in Bakery and Confectionary from White Caps International School of Pastry. She further solidified her expertise with a B.Sc. in International Hospitality Management from V. M. Salgaocar Institute of International Hospitality Education and a certification from City and Guilds.

Dionne’s professional path started with an enriching six-month industrial training at Taj Exotica, where she immersed herself in the art of bakery, learning valuable skills and techniques. She believes that in the world of pastry and bakery, learning never truly ends. Constantly evolving trends in the industry provide endless opportunities for creativity and innovation, which fuel her passion for the craft.

Her journey continued at Goa Marriott Resort and Spa, where she worked for six months alongside a team of talented chefs, continually pushing the boundaries of flavor and presentation. Dionne also honed her skills in crafting multi-tiered wedding cakes during a six-month stint with a home baker in Bangalore, gaining hands-on experience in this intricate and creative specialty.

Now, with a wealth of experience, Dionne is eager to further expand her knowledge and share her passion for pastry arts with aspiring chefs, continually exploring new trends and
pushing the limits of dessert creation.