About Us

Exectuive Pastry Chef Sydney Hursa has studied under Jean Georges, Daniel Boulud and Daniel Humm. Upon graduating from the Culinary Institute of America with a culinary degree, Sydney moved to New York City to focus her efforts on baking and pastry. This journey began at the then three Michelin starred restaurant Jean Georges. From there, she transitioned to one Michelin starred, Rouge Tomate, where she honed the craft of delivering health through food- even in the form of pastries! Sydney then helped open the first kitchen for Facebook’s New York office. After her time at Facebook, Sydney returned to fine dining and produced innovative and delicious pastries at Daniel, a two Michelin starred restaurant. Subsequently, she joined the team at Daniel Humm’s, Made Nice, until the pandemic hit. Sydney lives in New York City with her husband Michael, and is so excited to deliver a bit of indulgence to your doorstep.

Michael started his journey in professional kitchens in 2007 at the age of 15 cleaning pots and pans on the Outer Banks of North Carolina. He then joined the team at Savory Casual Fare in North County San Diego; as an apprentice working for Chef Pascal Vignau the former Cooperate Executive Chef of the Four Seasons Hotels. Upon graduating high school Michael attended the Culinary Institute of America, where he met Chef Sydney the first day. He then landed an externship at the Union League Cafe in New Haven, Connecticut which has been recognized by the New York Times as an Extraordinary restaurant their highest accolade. Following graduation from CIA, Michael and Sydney moved together to Brooklyn, where Michael would go on to work for titans of the industry Daniel Boloud, Thomas Keller, Amanda Cohen, and Andrew Tarlow. In 2014 Michael was accepted for  his dream job at legendary Le Bernardin working for Chef Eric Ripert. After three years Michael earned the title of Sous Chef a position he held for four more years, while earning consecutive Three Michelin Stars, and Best Restaurant in the World rankings from La Liste. 

Beth Kojima adds no culinary value to this partnership, unless you count her passion for consuming sweets. Beth began her career at Goldman Sachs working in the Investment Banking and Investment Management Divisions for four years. She subsequently worked at a hedge fund, TPG-Axon Capital, for 11 years as a Partner in charge of Strategy and Investor Relations. Beth went on to Co-Found an ongoing education concept, Never Stop Learning, and she most recently worked on Ray McGuire’s Mayoral Campaign as the Director of Strategic Partnerships. Beth graduated from Duke University, magna cum laude, and received her MBA, beta gamma sigma, from Columbia Business School.  She serves as a Trustee of the New York Public Library and The Chapin School, and she is on the Trinity Board of Visitors for Duke University. Beth lives in New York City with her husband and four children, all of whom share her love of desserts.