I have been employed with Bravo Fine Catering since 2017. I started working with Celebrity Chef Jimmy Nadell, Executive Chef, owner and operator of Bravo Fine Catering, which mostly services elite catering and personal chefs in Aspen, CO. I was hired on as the Executive Sous Chef where I fine-tuned my culinary skills. Within the next couple of years while working closely under the direction of Chef Nadell my skills had improved as I was promoted to an Executive Level Chef and Executive Pastry Chef. As the company’s chief patisserie, I know that I will continue with my passion for creating the finest, specialty cakes, and an array of homemade desserts and confections for a very elite clientele who is costumed to highest quality standards.
As a young inspiring chef growing up in Maine I would constantly be in the kitchen baking with my Grandmother who’s; last name happens to be Butters. I would watch and learn from Grandma Butters and help her make confections and wedding cakes, which she sold to friends and families in our neighborhood. I loved learning the art of cake baking with her, as it eventually became my passion, which I still practice today.
As a teenager I started baking in a local restaurants that wanted to add nice homemade desserts on their menus. After years of pastries in restaurants I accepted a head chef position on a large private yacht in which was stationed in Maine. As a yacht chef I thrived to work with only the finest and freshest local ingredients. To do so I spent many hours shopping at local farms, organic markets and local vegetable stands. I took pride in working closely with yacht guest to design and personalize their high-end dining experiences, which would be remembered for years to follow.
In 2002 I met the man of my dreams and soon after got married and moved to Glenwood, Colorado. Once settled I opened my own bakery named “Lena B’s Roaring Fork Bakery”. We specialized in wedding cakes, specialty cakes, gluten free cakes, assorted French pastries, specialty desserts, homemade ice creams, gelatos and sorbettos. Soon after we started baking nice freshly baked breads. We made many homemade desserts and fresh baked breads for local restaurants in the Roaring Fork Valley. The bakery was gaining the reputation and clientele for wedding cakes, birthday cakes and special occasion cakes. After five years of working 60-70 hour weeks I was offered a contract to sell the business. I reluctantly accepted the offer due to my fatigue and desire to spend more time with my son.
Entering the next stage of my life as a pastry chef I wanted to advance my pastry skills and work under the best five star pastry chefs. For the next ten years I continued my pastry career working in high-end hotel restaurants in Aspen such as the five star The Little Nell Hotel, The Hotel Jerome and The Viceroy Hotel in Snowmass. This is where my skills as a pastry Chef developed in mastering the art of fine cake production and elegant pastry design.
I feel blessed to love what I do and do what I love; it’s my life’s passion. As I get joy out of designing, making cakes and desserts, that it’s a reflection of my creations. I pride myself in meeting the client’s needs and vision for their special events.
Presently while making cakes and pastries for Bravo Fine Catering, I will be using my years of professional experience, refined pastry skills and, baking technique to collaborate with you for your special event. Along with personalized wedding cakes, birthday cakes or any special occasion cakes I will provide the highest quality patisserie. I look forward to designing your wedding cake, special occasions cake any one of my personalized desserts. Bon Appetite!