Pastry Chef


Louisiana native Mary Reynolds began her career in Austin, after attending Texas Culinary Academy’s Patisserie and Baking program. She worked as a pastry chef and baker at some of Austin’s favorite restaurants, including La Condesa and Peche.

She moved to Chicago in 2015, working as a pastry sous chef at Bernie’s Lunch and Supper before moving to Catering Director and Bakery Supervisor position at Goddess and the Baker. Mary is happy to be back in the kitchen as Pastry Chef at Longman & Eagle, where she uses her vibrant Southern roots as inspiration for seasonal, creative desserts and pastry that continually delight and entice guests.