A New York City fashion designer for 20 years, Rita Dadaian brings an appreciation of elegance and couture design to her unique cake creations. Rita's love of antiques, textiles, old-world architecture and European gardens also influence the artistic approach to her work.
A strong believer that creativity may easily transcend one's chosen profession; she became a pastry chef in 1995 after training at Peter Kump's New York Cooking School [ now known as the Institute of Culinary Education ] under Nick Malgieri, Director of the Pastry Program and award winning cookbook author. Rita then externed with famed pastry chef and chocolatier, Jacques Torres at Le Cirque Restaurant and Colette Peters, one of America's premier cake designers.
Rita's diverse background now provides a major influence on her sophisticated and personalized approach to cake design.