Gianne Itaralde: That balance — between control and freedom — gives my creations depth and soul.

Growing up surrounded by your family’s catering business, Acacia Alley, how did those early experiences shape your understanding of food as a form of love and connection?

Food was how my family showed up for people. Through Acacia Alley, I learned early that cooking wasn’t just about feeding others — it was about care, responsibility, and presence. Meals marked milestones, comforted grief, and brought people together. Food carries memory, and that’s still how I see it today.

You’ve spoken about the influence of your grandmother in your life. What are some lessons — culinary or personal — that she passed on to you that still guide your work today?

My grandmother taught me to lead with generosity. She cooked with care and made everyone feel welcome. Food was her way of showing love and remembering people. That approach still guides my work today.

Although cooking wasn’t initially your role in the family business, what moments from your childhood first sparked your curiosity and passion for pastry?

I was always experimenting in small ways, especially with sweets. I liked mixing snacks together and seeing what worked. It was playful and instinctive. Looking back, that curiosity never really left.

Before fully committing to pastry, you explored a wide range of careers, from aviation to car sales and event styling. How did these diverse experiences influence your creative approach and business mindset today?

Those experiences taught me how to communicate, adapt, and stay grounded under pressure. Sales gave me confidence and people skills, while event styling sharpened my eye for detail and storytelling. Together, they influence how I work today, both creatively and professionally.

What ultimately led you to choose pastry as your true calling, and how did your time at École Ducasse Manila shape your identity as a pastry artist?

Pastry wasn’t part of my plan at first. But during a short module at École Ducasse, something clicked. It was the first time everything — creativity, passion, and precision — came together naturally. From there, I knew this was what I wanted to pursue.

Working at The Peninsula Manila and later at The Mark Restaurant in New York City exposed you to very different culinary environments. What were the most valuable lessons you took from each?

The Peninsula gave me my foundation. They taught me discipline, consistency, and respect for technique. The Mark challenged me with speed, pressure, and high expectations. Both pushed me to grow in different ways and helped me build who I am today.

You describe yourself as a “recovering perfectionist.” How did discovering the philosophy of wabi-sabi change the way you approach your craft and creativity?

Wabi-sabi taught me to loosen the hold on strict perfection. It reminds me that there’s beauty in asymmetry, movement, and freedom from rigid structure. By embracing this, my work became more alive, natural, and personal — celebrating the imperfect flow rather than forcing control.

In a world that often celebrates flawless results, how do you balance technical precision with embracing imperfection and authenticity in your creations?

I start with technical precision to build a solid foundation, but I leave room for authenticity to show. That balance — between control and freedom — gives my creations depth and soul, making them feel genuine and full of character.

Your cakes are often described as joyful, expressive, and deeply personal. How do you translate emotion and storytelling into flavor, texture, and design?

My process begins with learning about the people I’m making for — their interests, hobbies, and the flavors that bring them comfort. From there, I build the cake’s taste profile, textures, and design to reflect their personality and memories. It’s about making something that feels personal and connects on more than just a taste level.

What role does personal freedom play in your creative process, and how has pastry become a medium for self-expression for you?

Personal freedom in my process means having space to experiment and follow my curiosity without pressure. Pastry became my way of exploring flavors, textures, and techniques — satisfying that need to discover while creating something meaningful on my own terms. That’s how it became my form of self-expression.

Looking back at your journey from the Philippines to New York, what challenges pushed you to grow the most — both as a pastry chef and as an individual?

Moving to New York pushed me far beyond my comfort zone — the fast pace, diverse environment, and high expectations challenged my confidence and resilience. It forced me to grow not just as a pastry chef, but as a person. I learned to trust myself, practice patience, and become comfortable with the unknown. I focused on steady progress and learned to stand firmly on my own. It’s an experience I wouldn’t trade for the world.

Finally, what do you hope people feel or take away when they experience one of your creations, and what legacy do you wish to build through your work?

I want people to feel a genuine connection — something real and thoughtful that goes beyond just taste. My hope is that my work leaves a lasting impression, carrying the intention and story behind each creation. In the end, I want my work to stand for sincerity, passion, and the simple joy of creating.

Pastry chef: Gianne Itaralde @yyaitaralde