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Meet Tina Luu
Executive Pastry Chef
A budding chef at age six, Chef Tina Luu graduated from the California Culinary Academy (CCA) in San Francisco after years of working in the culinary world throughout her high school and college days. With a degree in Psychology from the University of California, Santa Cruz, also in hand, Chef Tina Luu secured her first position as a line chef at San Francisco's resoundingly popular One Market Restaurant. She was quickly lured to open Hawthorne Lane (San Francisco) before arriving at Jeremiah Towers' Stars (Palo Alto) as pastry assistant under Pastry Chef Donna Meadows. Back in San Francisco, Chef Tina Luu sharpened her culinary flair under the direction of celebrity chef Michael Mina at the acclaimed Aqua restaurant. 
International opportunities soon beckoned and in 1996, Chef Tina embarked to Singapore as Pastry Chef at the young Stars Restaurant and Stars Cafˇ. Culinary curiosity led Chef Tina to sample the cuisine of Indonesia, Thailand, Malaysia, and Vietnam during her two-year stay in Asia. She also found time to sweep across Europe, uncovering the food capitals of the world, including Paris, Lyon, Madrid, Barcelona, London, and more. With her cultivated global inspiration, Chef Tina returned to the United States to open the Star's Seattle, Washington, location.
Two years later and with a growing reputation for her intricate pastries, Chef Tina Luu was courted by Sonoma Mission Inn and Spa, a four-star, four-diamond destination resort in the picturesque wine country of Northern California. As Executive Pastry Chef, Chef Tina supplied the hotel and its four venues and banquet facilities with exquisite pastries and desserts around the clock.
Chef Tina continued to enrich her resume with consulting work for Alan Wong's Restaurant on King Street in Honolulu, Hawaii, while also lecturing on the Fundamentals of Baking and Pastry for the Culinary Institute of the Pacific, a program of the University of Hawaii. She has also contributed as writer and photographer to Gusto Magazine, a culinary lifestyle publication of Hawaii, and has shared her recipes in publications including Hospitality News and Ranch & Coast.
Chef Luu states: "The finest desserts do more than satisfy your sweet tooth. They are a genre of food that should captivate, gratify, soothe, and please your entire palate."
When not dreaming up Heaven Sent Desserts latest treats, Chef Tina can be found lecturing for The Art Institute of California, San Diego in their culinary arts program. On occasion, she can be spotted on one of San Diego's sandy beaches attempting a headstand.