About

My name is Erin Wholey and I’ve been working in the food service industry since 2014. I got my start in a small, family-owned deli, and since then I’ve been able to work in a wide variety of restaurants throughout college and the early stages of my career. I received my Bachelor’s degree in Baking and Pastry Arts from Johnson & Wales University in Providence, Rhode Island. Throughout my time as a student I was able to spend time abroad studying pastry in France as well as food systems and sustainable development in Hawaii. In 2018, I travelled back to Hawaii for 2 months to volunteer at Kahumana Organic Farm and Cafe on Oahu.

After volunteering as a farm hand in Hawaii, I came back to the east coast to work as a pastry cook. I’ve been expanding my skills by working in fine dining at places such as Gracie’s in Rhode Island and Two Michelin star restaurant Blue Hill at Stone Barns in New York, where I was able to work for Chef Dan Barber for over year as a pastry cook. In my most recent role, I managed the bakery at Holiday Snack Bar, a beloved restaurant on the Jersey Shore that has been in business for over 74 years.

I am currently based in New York and I’m looking forward to exploring new avenues of the hospitality industry and making new connections with other hospitality professionals.