Chef Rhonda Viani started her career as a cook apprentice at Le Crocodile restaurant in Vancouver. Given a bit of freedom to create some desserts for the restaurant, Viani began to be intrigued by pastry. She decided to make the switch to pastry and apprenticed at The Four Seasons Hotel in Vancouver and from there, specialized in chocolate under Gregg Hook at Chocolate Arts. That was only the beginning in desserts, as she continued as Pastry Chef for Sonora Fishing Resort, Lumiere with Chef Rob Feenie, Marque with Chef Mark Best in Sydney, Australia, Sooke Harbour House with Chef Edward Tuson, “West” restaurant with Chef David Hawksworth and currently Locals with Chef Ronald St Pierre, in Comox Valley, British Columbia. Chef Viani’s specialty is plated desserts using seasonal, local ingredients with an affinity towards chocolate and specialty cakes.