Growing up in the multi-cultural melting pot of Hawaii, Keris was immersed and influenced by many different cuisines and diverse forms of art from an early age. Though she had no plans to make cooking and baking a career, it was only natural for the Fine Arts major and accomplished jeweler, since cooking is indeed a form of art—tantalizing not only for the eyes but to ones sense of smell and taste. She started her new career helping to open now local favorite Hokulani Bakery in Honolulu Hawaii, where she put her passion into cookies, cupcakes and cakes. She had already been making cakes for friend’s wedding and birthdays for years. From the Bakery she made the transition to James Beard award-winner Alan Wong where she apprenticed the skill and passion of executing fine dining courses. Realizing she needed a stronger educational base, Keris moved to Las Vegas to attend LeCordon Bleu. Upon her second week in Sin City she was immediately hired by the Executive Chef of Roy’s in Summerlin as his new Pastry Chef. After several years at Roy’s she helped open Bachi Burger and was their Chef de Cuisine, they served Asian-inspired gourmet burgers which has become a Las Vegas local’s favorite. Making the move to Aureole at Mandalay Bay Resort and Casino she met award-winning Pastry Chef Megan Romano, and the rest was history.
Favorite Foods: Korean BBQ
Favorite Drink: Thai Ice Tea
Random Facts: I can’t swim,
Before I found my calling I was a: preschool teacher, auto-mechanic
I’ve also studied: fashion design, nursing