Aaron Gordon
Executive Chef
Aaron Gordon’s love for cooking began early, helping his mother and grandmother prepare for synagogue functions. By sixteen, he was already working in professional kitchens, gaining hands-on experience in several restaurants. In 2010,
Aaron graduated from the Center for Kosher Culinary Arts and worked alongside one of his Chef-Instructors at Manhattan’s renowned 92nd Street Y. He later joined the culinary team at Shallots Bistro in Chicago, where he honed his skills in fine dining and catering.
Aaron went on to serve as Executive Chef at
Racheli Frankel
Executive Pastry Chef
For Racheli Frankel, baking is an art form. Hailing from a family skilled in the visual arts, she learned at an early age how to express herself through baking. Eventually she developed an interest in the chemistry behind the ingredients. This way she could translate any recipe into a kosher one. After studying at the highly acclaimed French Pastry School in downtown Chicago and completing a two-and-a-half-year apprenticeship at Vanille Patisserie, Racheli started producing gourmet desserts from a shared kitchen in Skokie. Her business grew and in short order, Racheli Frankel and “artisanal kosher pastry” were synonymous.
Gustavo Guzman
Chef de Cuisine
For Racheli Frankel, baking is an art form. Hailing from a family skilled in the visual arts, she learned at an early age how to express herself through baking. Eventually she developed an interest in the chemistry behind the ingredients. This way she could translate any recipe into a kosher one. After studying at the highly acclaimed French Pastry School in downtown Chicago and completing a two-and-a-half-year apprenticeship at Vanille Patisserie, Racheli started producing gourmet desserts from a shared kitchen in Skokie.