NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Rachel Mengay split her time between helping tend to her mother’s organic farm and operating the counter at her step-grandfather’s butcher shop while growing up in Cleveland. It was in Pittsburgh that she found her career footing, focusing on pastry at such restaurants as Dish and La Gourmandine. She returned to Cleveland in 2012 to work at the acclaimed On the Rise Artisan Breads, where she worked alongside head chef Brian Evans to develop and run their lunch program.
To avoid the harsh Cleveland winters, Rachel, with her husband Robb, moved to Maui in 2015. After settling in, she joined the Royal Lahaina Resort, where she developed a from-scratch pastry department, producing desserts for every facet of the food and beverage program. She was recently promoted to executive sous chef and plans to cultivate a deeper appreciation of Hawaiian cuisine.