Chef Erin Kanagy-Loux

Chef Instructor, Pastry Arts

Instructor Erin Kanagy Loux
Location: Online Programs
Favorite Dish: Pho Ga or Strawberry Rhubarb Pie

"Measure twice, cut once."

Chef Erin Kanagy-Loux


Chef Erin is most recognized for her work in celebration and wedding cakes and has been featured in NY Magazine Weddings. She competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize.

In addition to her technical skills, Chef Erin has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center (formally FCI), California Culinary Academy, and the Western Culinary Institute of Portland, Oregon. Past colleagues often refer to Erin as “The MacGyver of Pastry,” which has helped her adapt in the ever-changing world of food.

Over the last 20 years, Chef Erin has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, Mah Ze Dahr Bakery, and Reynard at the Wythe Hotel.

Honors, Awards & Affiliations

  • ServSafe® Certified
  • StarChef's Rising Star Hotel Chef, 2015
  • Valrhona C3 2015 Chocolate Competition Press Prize (third place)

Professional EXPERIENCE

  • Executive Pastry Chef - Union Square Events, New York, NY
  • Executive Pastry Chef - Mah Ze Dahr Bakery, New York, NY
  • Executive Pastry Chef - Reynard at the Wythe Hotel, Brooklyn, NY
  • Chef Instructor - French Culinary Institute, New York, NY
  • Lead Pastry Chef Instructor - California Culinary Academy, San Francisco, CA
  • Pastry Chef - Citizen Cake, San Francisco, CA
  • Lead Pastry Chef Instructor - Western Culinary Institute, Portland, OR

Dish Examples

EKL's Oldys (Old Fashioned Doughnut - Buttermilk)

This is one of my "signature" items that I've been making everywhere I go since 2003. I am known for my unique shaping and for balancing the subtle buttermilk tang with the savory sweetness.

old fashioned buttermilk doughnuts

Berry Pavlova

Less is more. When creating, my focus is on highlighting the natural beauty and essence of an ingredient.

berry pavlova with whipped cream on white plate

Whimsy Cake

I love being tasked with creating something (cake) based on a theme or mood. These opportunities inspire me to experiment and innovate.

tiered white whimsy cake


  • Associate of Occupational Studies Degree in Pastry & Baking, Western Culinary Institute, Portland, OR

Special Interests

I love to run (family runs), I’m a plant mother, and I enjoy building & crafting, natural fabric dyeing, and knitting.

Request More Information
Campus of Interest*
Program of Interest*

Clicking the "Send Request" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.