Chef Zasha Gazder – The Artisan of Flavor, Passion & Pastry Precision |Pastry Chef Redefining Dessert with Story & Soul |Miami’s Rising Star in Modern Pastry Art |From Custom Cakes to Culinary Innovation |The Sweet Storyteller Behind Indulgence by Zasha
A Sweet Journey Rooted in Wonder and Artistry
Chef Zasha Gazder’s journey into the world of pastry didn’t begin in a Michelin-starred kitchen or under the polished lights of culinary competitions—it began in the simple, heartfelt act of creation. At just 11 years old, she crafted a whimsical shipwreck cake, a playful and ambitious endeavor that sparked something profound. Though far from perfect, the cake ignited a lifelong passion that would take her from her family kitchen to some of America’s most esteemed culinary institutions and restaurants.
That early spark evolved into a career defined by dedication, discipline, and creative exploration. Chef Zasha’s path reflects the heart of every great culinary story: a mixture of raw passion, formal education, tireless practice, and a hunger to express something deeper through food. Her desserts are not simply sweet—they are stories plated with care. Each element, from flavor pairing to textural contrast, carries meaning rooted in culture, emotion, and imagination.
Educated at the renowned Culinary Institute of America, Zasha’s foundation is built on classical techniques and modern pastry theory. But what makes her work truly exceptional is her ability to weave personal experiences into her creations. Influenced by her travels, global cuisine, and cultural intersections, her desserts carry a voice that is uniquely hers—bold, artistic, and profoundly human.
From the fine dining kitchens of Yugen and Aya Pastry in Chicago, where she trained under acclaimed chefs, to her tenure at Four Seasons Hotel Chicago, and now in the vibrant food scene of Miami, Zasha’s journey showcases a rare blend of technical excellence and soulful expression. She is not just a pastry chef—she is a storyteller who works in sugar, spice, and precision.
Through her custom cake brand, Indulgence by Zasha, and her recent role at Sunny’s Steakhouse in Miami, she continues to push boundaries between art and dessert, luxury and accessibility. Whether serving plated desserts at luxury hotels or crafting personalized creations for clients, Chef Zasha elevates every bite into an experience.
At TopChefsBiography.org, we honor culinary artists who break molds, honor heritage, and create with purpose. Chef Zasha Gazder stands as a shining example of the next generation of pastry visionaries—where flavor meets story, and dessert becomes a memory worth savoring.
Zasha Gazder, pastry chef Miami, Four Seasons Chicago chef, global dessert chef, female pastry chefs USA, custom cakes Chicago, Culinary Institute of America alumni, pastry entrepreneur, Indulgence by Zasha, modern American desserts, fine dining pastry chef, TopChefsBiography.org
The Culinary Institute of America – Building the Foundation
Zasha’s serious culinary education began at the Culinary Institute of America (CIA) in New York—one of the most prestigious culinary schools in the world. There, she pursued dual expertise in Business Management and Advanced Baking and Pastry Arts, gaining not only technical mastery of classic pastry but also the skills necessary to run a business and brand of her own.
Key Skills Acquired:
- Classical French pastry techniques
- Plated dessert design and composition
- Artisan bread and viennoiserie
- Menu costing, kitchen leadership, and brand development
- Flavor balance and sensory storytelling
Her education emphasized more than recipes; it was a comprehensive immersion in the pastry world, exposing her to advanced techniques, international dessert profiles, and the critical mindset required in luxury hospitality environments.
Her time at CIA also awakened her entrepreneurial spirit, laying the groundwork for her later venture—Indulgence by Zasha—a boutique baking brand that would allow her to infuse passion and artistry into custom creations outside the confines of traditional kitchens.
From Chicago to Miami – Mastering the Craft
After graduating, Zasha began her professional career in Chicago, where she quickly earned positions at some of the city’s most acclaimed restaurants and bakeries.
At Yugen – Under Chef Mari Katsumura
At the contemporary Japanese-French fusion restaurant Yugen, Zasha worked under acclaimed Pastry Chef Mari Katsumura, whose vision of plated elegance and umami-inspired desserts left a deep impression. Here, Zasha learned to layer complexity into simplicity—balancing intricate flavors and creating visually poetic desserts.
- Learned delicate mousse work and Japanese pastry traditions
- Practiced plate architecture for multi-course tasting menus
- Mastered modern dessert plating and minimalist elegance
At Aya Pastry – With Chef Aya Fukai
Later, Zasha joined the team at Aya Pastry, where she worked under Chef Aya Fukai, a former Jean Banchet Award winner. This experience taught her the value of consistency, efficiency, and artisan production at scale. She rotated through viennoiserie, bread, and cake departments, expanding her technical fluency across the full pastry spectrum.
- High-volume pastry prep for hotels and restaurants
- Skills in laminated doughs, sourdough breads, and layered cakes
- Exposure to seasonal product development and pastry logistics
At Four Seasons Hotel Chicago – Chef de Partie
In her role as Pastry Chef de Partie at Four Seasons Hotel Chicago, Zasha stepped into the luxury hospitality world. Here, she prepared elegant desserts for banquet functions, weddings, afternoon teas, and in-room dining, developing speed, precision, and client-focused customization.
She worked with executive pastry chefs to craft seasonal menus that reflected both the Four Seasons’ classic identity and the city’s diverse taste profile. Her creations reflected her understanding of luxury—rooted in flavor, elevated by form.
Miami’s Flavor Renaissance
In early 2025, Chef Zasha moved to Miami, bringing her style to the vibrant, tropical city known for its culinary energy. She was featured as a Guest Pastry Chef at Sunny’s Steakhouse, a fast-rising dining destination.
There, she introduced tropical-infused desserts like:
- Banana Cheesecake with Toasted Coconut Crumble
- Piña Colada Ice Cream with Mango Passion Gelée
- Lime-Crusted Choux with Coconut Cream
These creations not only resonated with Miami’s beachy palette but also showcased Zasha’s ability to translate local ingredients into fine-dining-worthy desserts. She earned praise from both diners and local press for her thoughtful presentation and layered flavors.
Indulgence by Zasha – The Entrepreneurial Leap
Alongside her fine-dining career, Zasha launched Indulgence by Zasha, a boutique dessert business that creates custom cakes, small-batch treats, and special event pastries. Initially starting in Chicago, she continued the brand in Miami through local markets, pop-ups, and custom orders.
Signature Offerings:
- Floral buttercream cakes
- Travel-inspired dessert boxes
- Seasonal macaron collections
- Children’s birthday cakes with story-driven designs
- Holiday-themed limited edition bakes
What sets her brand apart is the personalized storytelling behind each creation. Clients don’t just receive a dessert—they receive a memory made edible, crafted with artistry and meaning.
She also shares her creations on Instagram (@zasha_gazder), where she has grown a loyal following of food lovers, event planners, and fellow bakers. Her feed serves as a digital gallery and recipe journal, inspiring others to experiment with flavor and beauty in everyday baking.
Chapter Five: A Pastry Philosophy Rooted in Storytelling
Chef Zasha’s approach to pastry is unique—it’s less about trends and more about authentic storytelling. Her desserts often reflect her travels, personal experiences, and cultural explorations.
Core Values of Her Pastry Work:
- Memory: Every dessert should evoke something familiar
- Elegance: Even simple ingredients can be elevated through form
- Discovery: Flavors from around the world can coexist on one plate
- Personalization: Each client’s dessert tells their story
She is known for integrating unusual flavor combinations like:
- Saffron and Vanilla Bean
- Cardamom and Strawberry
- Chili Chocolate Ganache with Masala Crumb
- Miso Caramel Tartlets
These combinations are layered intentionally to evoke emotion, celebrate culture, and surprise the palate—the three pillars of her pastry identity.
Recognition, Features & Collaborations
Chef Zasha is still at the beginning of what promises to be a long and distinguished culinary career. However, her work has already earned her recognition:
- Featured Pastry Chef – Sunny’s Steakhouse, Miami (2025)
- Invited Guest at Miami Artisan Food Market (2024)
- Social Media Collaborations with Local Event Planners & Food Brands
- Celebrated in Local Press for Dessert Innovation in Chicago and Miami
Looking Ahead: Future Aspirations
Zasha continues to refine her culinary identity while planning for the future. Her vision includes:
- Opening a flagship pastry boutique combining global flavors with custom dessert art
- Publishing a pastry memoir cookbook showcasing stories behind her creations
- Teaching culinary workshops focused on creative cake design, flavor pairing, and plating
- Launching a YouTube baking series for young pastry enthusiasts
Her commitment to the craft is unwavering, and her momentum continues to build with every dish, post, and client she serves.
A Sweet Legacy in the Making: The Journey of Chef Zasha Gazder
From a childhood cake shaped like a shipwreck to captivating Miami diners with tropical-infused fine desserts, Chef Zasha Gazder has come a long way. Her story is not one of overnight fame, but of persistent artistry, deep-rooted passion, and an unwavering commitment to flavor as storytelling.
Trained at the prestigious Culinary Institute of America, Zasha developed her craft through structured discipline and creative freedom. Her dual focus on Business Management and Advanced Baking and Pastry equipped her with both the technical finesse and entrepreneurial spirit that now define her career.
Her professional journey began in the heart of Chicago, where she trained under elite chefs at Yugen and Aya Pastry, gaining experience in fusion techniques, plated elegance, and artisan pastry production. She later joined Four Seasons Hotel Chicago as a Pastry Chef de Partie, where she mastered the balance of luxury, efficiency, and innovation.
But Zasha’s creativity didn’t stop there. She launched her own venture, Indulgence by Zasha, a boutique brand crafting custom cakes and market desserts that reflected personal stories and seasonal inspiration. In 2025, she brought her talent to Miami, where she was featured as a Guest Pastry Chef at Sunny’s Steakhouse, stunning guests with creations like banana cheesecake and piña colada ice cream.
Her approach to pastry goes beyond technique—it is emotional, personal, and deeply human. Every dessert she creates is rooted in memory, travel, and culture.
At TopChefsBiography.org, we proudly spotlight Chef Zasha Gazder as one of America’s most promising young pastry talents. Her journey is just beginning, but her legacy is already being written—with sugar, soul, and unmatched creativity.
External Links for Chef Zasha Gazder
- Instagram – Official Profile
https://www.instagram.com/zasha_gazder/
Showcases her creative pastry work, custom cakes, and event highlights starchefs.com+15instagram.com+15instagram.com+15 - StarChefs Feature – “Pastry Chef Zasha Gazder of Sunny’s Steakhouse”
https://www.starchefs.com/on-the-ground/zasha-gazder
Featuring her signature desserts at Sunny’s Steakhouse (Jan 2025) including banana cheesecake and piña colada ice cream linkedin.com+6starchefs.com+6starchefs.com+6 - Indulgence by Zasha – About / “My Story”
https://www.indulgencebyzasha.com/my-story
Her personal brand story, culinary inspiration, and current role at Four Seasons Chicago starchefs.com+15indulgencebyzasha.com+15instagram.com+15 - Indulgence by Zasha – Recipes & Blog
https://www.indulgencebyzasha.com/recipesandblogs
A collection of her original recipes like banana pudding, cinnamon rolls, and chocolate chip cookies indulgencebyzasha.com - LinkedIn – Professional Profile
https://www.linkedin.com/in/zasha-gazder-a69695303
Detailed career history including her current position at Sunny’s Steakhouse and prior roles starchefs.com+15linkedin.com+15instagram.com+15 - Facebook – Pastry Chef de Partie at Four Seasons Chicago
https://m.facebook.com/zasha.gazder/
Lists her education at CIA, roles at Four Seasons and Indulgence by Zasha instagram.com+11m.facebook.com+11m.facebook.com+11
