Los Angeles, CA
Sasha PIligian is a native Angeleno and self-taught Pastry Chef. Her first experience in a professional kitchen was under the mentorship of Roxana Jullapat at Cooks County where she honed her skills and learned the importance of seasonality. Today Sasha finds her inspiration by the seasonal finds of Southern California both at the market and whole grains she sources from Tehachapi Grain Project and Grist and Toll. She is currently the Pastry Chef at Sqirl baking rustic fruit-forward desserts and pastries.