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Los Angeles, CA


Nicole Rucker is a chef and author from Los Angeles. Formerly the Pastry Chef of the Gjelina Group (including G.T.A. and Gjusta), Rucker is known internationally for her rustic desserts and has won several awards for her homespun pies. In 2012, she won blue ribbons in the National Pie Championship, KCRW Good Food Pie contest, and a Star Chef award for baking. Nicole's first cookbook Dappled was published in 2019 by Avery. Following the closure of her much loved but short-lived restaurant - Fiona - she has signed on to create a micro-bakery inside LA's historic Grand Central Market. The bakery is called Fat and Flour, and plans to open in the late summer of 2020.