A few words about Devin
I respect the fighters, the underdogs, the ones who untie the boat from the mooring and go off in search of new worlds.
Devin Braddock is a scrapper. She knew to take advantage of a chance to work with famed Pastry Chef and James Beard award finalist Hedy Goldsmith when the stars aligned at Michael’s Genuine. She then transitioned to doing the desserts for Blue Collar and (at the time) two Mignonettes, all the while launching a dessert Tricycle on select evenings in Wynwood. That’s the work of at least two or three people. Work doesn’t intimidate Devin, as a matter of fact that’s when she gets into her zone and executes. Somehow, I get the feeling that her eyes never shine as bright as they do when she gets one of those challenges that would make everyone else shrink back. As the new Executive Pastry Chef for Ark Hospitality (Ariete, Nave, Lena and Chugs) she is loving every minute of her new challenges - and showing everyone what she’s made of and what she’s capable of.
That spirit is enviable, but if you’re a pastry chef, what really counts is how delicious your creations are. And there are only a small handful of people in the entire city who can even compete on her level. Her desserts are the ones you crave. She makes cakes and pies that anchor your soul like the warmest of childhood memories, cookies that feel like a hug and fancier creations that put the exclamation point on an unforgettable meal.
3 Questions for Devin
What Are You Doing?
- I moved from Tampa to Miami to start my culinary journey. Currently, I’m working with Mike Beltran as Ark Hospitality Group’s (Ariete, Chugs, Taurus, Lena) Corporate Executive Pastry Chef. Being in the restaurant industry is more than just cooking for me. A lot of it is about individual development. I come from a military family and seeing how that upbringing has built my family members to be organized, self-motivated and responsible has pushed me to want the same strength and mentality. I truly believe this industry offers you that sort of training - to make you a well rounded individual.
Who Are You Doing It For?
- When I started in restaurants, initially, I had a hard time feeling part of a team and I definitely let my insecurities get the best of me. I didn’t know much, but I knew when I nailed a recipe, when I banged out my prep list, when I created something I was truly proud of, I got this high from it. It was like an adrenaline rush. It gave me the confidence to push for more and excel. At the end of the day, I have a lot to prove. Not to anyone in particular, mostly to myself.
What Drives You To Do It?
- I just want to make good food, become a stronger person and ultimately be the best chef I can be.