Executive Pastry Chef
Executive Pastry Chef Jennifer Luna was born in Buffalo, New York. She got her start in the restaurant industry at age 15 while waiting tables and working in kitchens after school and on weekends. Although interested in pastry design, she decided to pursue other dreams and received a degree in neurobiology from UMass Boston. Following graduation, and with no formal culinary training, Chef Luna decided to revisit her passion for the art of pastry. Her early restaurant repertoire includes Great Bay Restaurant in Kenmore, Ambrosia on Huntington and Blackfin Chophouse in the Back Bay.
In 2006, Chef Luna pursued a career with the Columbus Hospitality Group. She began as a Pastry Chef at Mistral, became opening Pastry Chef at L’Andana Grill in Burlington, and then to Sorellina in the Back Bay. Chef Luna left the Columbus Hospitality Group in 2010 and went on to become Pastry Chef for the Boston Red Sox at Fenway Park for the season. Working in a kitchen that overlooks the Green Monster was an amazing experience for her.
Following her time at Fenway, Chef Luna ventured back to Burlington to learn more about wedding cake design at Café Escadrille. After marrying a fellow Columbus Hospitality Group chef and the birth of her first child, Chef Luna returned to the Columbus Hospitality Group in November 2012 as Assistant Pastry Chef to Shane Gray at Mistral.
Opportunity arose when Chef/Owner Jamie Mammano of the Columbus Hospitality Group offered Chef Luna a well-deserved position as Executive Pastry Chef at his latest restaurant venture, Ostra, located in Boston’s Back Bay. The self-taught Pastry Chef also oversees desserts at Sorellina. Chef Luna’s beautiful and technical desserts are a clear representation of her extensive experience in the culinary industry.
When she is not preparing impressive dessert creations for Ostra, Chef Luna is crafting homemade soaps and creams, gardening in her backyard, spending time with her husband and young son, and of course, designing beautiful cakes.