Los Angeles, CA


Cake enthusiast and lover of cats. As a New Jersey native raised in an Italian and Japanese household, Gemma Matsuyama knew from a young age that food was her passion. At sixteen, she relocated to Italy for her culinary education where she prepared herself for a successful career in the New York City restaurant scene. During her time at Sullivan Street Bakery, Locanda Verde and later as a sous chef at Blue Hill at Stone Barns, she learned to transform sugar into the best pastries we’ve ever eaten. She is the sweetest member of Pico House, and we wouldn’t have it any other way.