Adriana @_adrianaadorno_, Executive Pastry Chef, infuses her background in art and exacting French technique with a focus on a balance of flavors to create her delightful desserts with a Korean spin at OIJI MI.⁠ ⁠ She studied Art History, but realized that the culinary arts was her true calling and started her career at the Ritz Carlton in Puerto Rico as a pastry cook. She moved to New York City to hone her craft at top fine dining establishments such as those under the Jean Georges umbrella and at two Michelin-starred Aquavit. ⁠ ⁠ Her passion for cooking developed at an early age as she found joy in making dishes "that felt like a hug," bringing joy to loved ones. She brings the same philosophy to OIJI MI. ⁠ ⁠ Photo by @christianharder