Kristina Koll
Chef Instructor, Baking and Pastry Arts, General Education
"Skills can be taught, but having a positive attitude is everything!"
About
Chef Kristina Koll has worked in the pastry arts since 2011 after graduating from The French Pastry School in Chicago. However, Chef Kris’s career began in the classroom in Chicago as a high school English teacher. Chef Kris’s passion led her to learning the craft of custom wedding cakes, artisan gelato, plated composed desserts, handcrafted chocolates, neighborhood bakery-style creations and Italian breads. Chef Kris was featured as a finalist in the World Gelato Tour finals in Chicago in 2016, and has had her chocolate creations at Vosges Haut Chocolat released nationwide. After helming the pastry program at two of Chicago’s most respected country clubs, Chef Kris went to the catering world and loved the on-site improvisation that the role demanded. The COVID pandemic allowed a unique opportunity for Chef Kris to pause her career, focus on her two children, and recently return to the role of teacher, while sharing her love of all things pastry. Her current favorite dessert is a smoked white chocolate gelato.
Professional EXPERIENCE
- Pastry Chef - FIG Catering
- Pastry Cook - Lettuce Entertain You Restaurants
- Head Pastry Chef - Chicago Botanic Garden
- Head Pastry Chef - Volare Restaurant, Chicago, IL
- Head Pastry Chef - Racquet Club of Chicago
- R&D Chocolate Intern - Vosges Haut-Chocolat
Dish Examples
King Cake Knots
My signature King Cake Knots! Made with a cinnamon-laced Japanese milk bread dough, homemade pecan praline, and tangy cream cheese filling.
Education
- L'Art de la Patisserie Certificate, The French Pastry School
