Lia Turcotte

Lia Turcotte, Pastry Chef

Lia Turcotte began working with pastry in her father’s bakery at the age of 17. In 1998, she graduated from her two-year training at the Seattle Culinary Academy. She subsequently received an internship at Rover’s restaurant owned by James Beard award-winning Chef Thierry Rautureau. After completing her internship, she returned as partner to the family business and grew the company's wholesale pastry division, holding exclusive accounts with all Puget Sound area Whole Foods & PCC Markets.  In 2002, she arrived in Ottawa where she joined 3 Tarts Bakeshop. After three years, Lia moved to Les Fougeres in Quebec where she was the Pastry Chef for two years. Thereafter, she moved on to work as Pastry Chef for Benitz Bistro.  

Lia’s interest in pastry extend to chocolate study through Le Cordon Bleu and working with Chocolatier Heinrich Stubbe and his talented team at Stubbe Chocolates before accepting the Pastry Chef position with e18hteen.