Chantell Kayodd

Pastry chef Chantell Kayodd grew up in Marion County with a Ukrainian mother and Iranian father, and is well-versed in making myriad pastries and desserts. She trained in Paris at the pastry program of Le Cordon Bleu as well as taking bread essentials at Ferrandi. She returned to Indiana as a highly skilled pastry chef capable of turning out artisanal breads, layering cakes with the smoothest mousses and creating all manner of viennoiseries (breakfast pastries such as chocolatine, croissant and brioche).