Sarah Helzer

Coming Up

Today, Sarah Helzer is executive pastry chef and consultant of Primrose Steamboat and The Nomadic Table. The role places pastry at the point where leadership meets execution: setting standards, shaping ideas, and applying a practiced eye to timing, texture, and finish. The title reflects range, but also the trust that comes with consistent work at a high level.

Where They Are Now

My name is Sarah Helzer and I'm a pastry chef based in Steamboat Springs, Colorado. That line places the work in both person and place. Steamboat Springs, Colorado anchors the daily practice, while the pastry chef role defines the terms: exacting detail, controlled presentation, and desserts built with intention. Her specialty in plated dessert points to a format where structure and balance matter as much as flavor, and where the plate has to read before it is tasted.

In Their Words “My name is Sarah Helzer and I'm a pastry chef based in Steamboat Springs, Colorado.” “This past summer I competed in Charlotte at the National Pastry Conference.” Read together, the two lines mark the scope of the work: rooted in one place, then tested in another. Charlotte was the arena where preparation became performance, and where the discipline behind the desserts met the pressure of competition.

Honors

In Charlotte, she competed at the National Pastry Conference and won. That result is the cleanest measure of the summer: a competitive setting, a plated dessert sensibility, and a win. For Sarah Helzer, the recognition confirms what the work already asks for—control, composure, and the ability to keep a plate intact when the stakes are visible.