Chef Dallas Marsteller’s first culinary memories began on her family’s farm just south of Newnan, Ga., with her great-great aunt’s cooking of fresh organic produce and livestock. At the age of 16, she started cooking in restaurants in her hometown. A few years later, she entered culinary school at The Art Institute of Atlanta. During school, Chef Marsteller apprenticed in a small kosher bakery which honed her pastry-making skills and strengthened her beliefs in using only the freshest ingredients. Upon graduation, she accepted a position at The Ritz-Carlton, Buckhead, where she practiced making fine pastries on a larger scale. The experience prepared her for the fine dining restaurant JOEL in Atlanta. She would return to The Ritz-Carlton, Buckhead, but after a year and a half, transferred to The Ritz-Carlton and JW Marriott, Grande Lakes, Orlando, Fla. After two and a half years, Chef Marsteller became executive pastry chef at The Ritz-Carlton, Pentagon City. In 2011, she returned back to The Ritz-Carlton, Buckhead as executive pastry chef.