Pastry Chef
Antonia Kane
Pastry Chef/Baker
- Discipline
- Pastry Chef
- Based in
- Scottsdale, Arizona, United States
i. Biography
Antonia Kane is pastry chef at Course in Scottsdale, a role she has held since 2023. Born and raised in Arizona, she has built her work around bread and desserts, moving through kitchens and pastry departments in a way that sharpened technique before it settled into authorship. The pattern is plain: training, repetition, service, pastry, and then leadership, with each step adding another layer to her control of structure and finish.
The Climb
The discipline behind Kane’s work took shape at East Valley Institute of Technology (2015) and Arizona Culinary Institute (2015), where formal training began to align with the habits a kitchen demands. That foundation carried into service as a line cook at Tarbell's, The Tavern, and The Wine Store (2014–2015), then as a line cook at Flour+water (2015–2016). Those years established the timing, pace, and pressure that define line work before a cook moves deeper into a specialty. Pastry brought the technique into sharper focus. As assistant pastry chef at Le Marais Bakery (2016–2017), Kane worked closer to dough, structure, and finish, then advanced to pastry sous chef at Boulevard (2017–2018). Each role extended her command of sweets and bread as working forms of precision, restraint, and care rather than decoration. Today, she is pastry chef of Course restaurant (since 2023), baker of Tartine Bakery, and baker of Essence Bakery. Bread and desserts remain the constant across those posts, with her career reading as a sustained commitment to the same craft in different rooms.
Today
Since 2023, Kane has been pastry chef at Course in Scottsdale, where bread and desserts remain the center of the work. The approach is measured rather than fixed: attentive to what an ingredient can do when handled with patience and respect, and resistant to anything that leans on excess. In her hands, pastry is treated as construction and balance, with each detail carrying its own weight. That outlook is still open-ended. Kane says, "I’m trying to learn as much as I can," and the line fits a career built by advancing through service and pastry one station at a time. The work has moved from early line-cook shifts into pastry leadership, but the posture remains one of close attention to what each kitchen can teach.
In Their Words “I feel like the ingredients need to be respected to let their true colors shine.” “I’m trying to learn as much as I can.”
Recognition
Antonia's honors include James Beard Award nomination.
Profile updated July 2026
FAQ
Asked of Antonia
What is Antonia Kane's current role?
As of 2026, Antonia Kane is pastry chef.
Where did Antonia Kane train or study?
Antonia Kane trained at East Valley Institute of Technology and Arizona Culinary Institute.
What recognition has Antonia Kane received?
James Beard Award nomination (2025).
