Pastry Chef Instructor, Michael's at the Citadel
Phoenix, Arizona

Pastry Chef Tammie Coe oversees the production of desserts, breads, and ice creams for the award-winning restaurant, Michael's at the Citadel. Directing a staff of three, Coe and her team attempt to excite and challange Michael's clientele through their adventurous dessert menu, which changes with the Arizona seasons. Chef Coe designs her menus to compliment Michaels contemporary American fair with her simplicity and clean-lined designs. She uses fresh herbs in a number of her creations and attempts, at all times, to present the pure essence of the chosen flavor.

In addition to her work at Michael's pastry kitchen, Chef Coe shares her pastry secrets with admiring fans by teaching classes in the demonstration cooking studio adjacent to the restaurant.

Chef Coe came to Michael's from Desert Highlands, where she served as pastry chef, overseeing two restaurrants and the banquet production for the private club. Earlier in her career she held pastry positions at the Biga Bakery in Miami, Florida; the Scottsdale Princess in Scottsdale, Arizona; the Ritz-Carlton in Naples, Florida; and the Breakers in Palm Beach Florida. Chef Coe received her culinary and pastry training at Johnson & Wales University in Providence, Rhode Island.

Chef Coe uses natural gas because, "It cooks evenly and it is my favorite energy source due to its overall reliability."