About

My name is Erin Wholey, and I’ve been working in the food service industry since 2014. I began my career in a small, family-owned deli, where I first discovered my love for hospitality and thoughtfully crafted food experiences. From there, I continued to grow through a variety of restaurant roles during college and the early stages of my career, developing both technical skill and a deep appreciation for the details that make an experience memorable.

I earned my Bachelor’s degree in Baking and Pastry Arts from Johnson & Wales University in Providence, Rhode Island. During my studies, I expanded my culinary education internationally, studying pastry in France and exploring food systems and sustainable development in Hawaii. In 2018, I returned to Hawaii to volunteer for two months at Kahumana Organic Farm and Café on Oahu, an experience that strengthened my connection to seasonal ingredients, sustainability, and intentional sourcing.

After returning to the East Coast, I focused on fine dining pastry, working at acclaimed restaurants such as Gracie’s in Rhode Island and the two Michelin-starred Blue Hill at Stone Barns in New York, where I worked under Chef Dan Barber as a pastry cook. I also managed the bakery at the Holiday Snack Bar, a beloved Jersey Shore institution serving guests for over 75 years.

Most recently, I was based in Napa, California, where I spent two years as a Pastry Supervisor at Stanly Ranch, an Auberge Resorts Collection property. During that time, I refined my leadership skills while creating seasonally driven, technique-forward pastry programs designed to elevate the guest experience.

Alongside my culinary career, I own and operate a travel advising business, where I curate personalized travel experiences with the same attention to detail, aesthetic sensibility, and hospitality that guide my work in the kitchen.

As I continue to grow professionally, I remain passionate about artistry, quality, and creating beautiful, functional experiences, whether through food, travel, or thoughtfully designed spaces. Long term, I am inspired by the idea of bringing these elements together in a curated kitchen and home goods concept that reflects the same values of refinement, warmth, and intentional living that have shaped my career thus far.