Meet Chef Jackie Servellon

I’m Chef Jackie —a professional pastry chef, educator, and flavor architect. I trained at the Iowa Culinary Institute, where I built a foundation in classic pastry techniques, later refining and expanding my expertise in high-end kitchens. My career has taken me from working as the Executive Chef for private practice dietitians, focusing on health-driven, high-quality meals, to supporting hyper-local, seasonal menus at Wallace House, in farm-to-table dining where ingredients were sourced directly from the land we cooked on.

I currently serve as the Pastry Sous Chef at Oak Park Restaurant, one of the best in the nation, where I execute menus using the finest local and seasonally driven ingredients alongside the top chefs in the city. This experience has sharpened my approach—every ingredient matters, every technique is purposeful, and every pastry must make an impact.

I’m not here to be everyone’s baker. I’m here for those who understand that pastry is an art form, not an afterthought. I refuse to compromise on quality, technique, or creativity. I don’t do fondant-covered gimmicks or uninspired flavors. I do pastry that speaks for itself—deeply layered, flavor-forward, and executed with precision & passion

Beyond creating, I teach. I offer both in-person and private group classes, bringing high-level pastry techniques to those who want to truly understand the craft. Whether it’s a hands-on workshop for beginners or an intensive deep dive into laminated doughs, I make complex pastry accessible, engaging, and fun. My goal is to empower others, whether they’re home bakers wanting to refine their skills or professionals looking to elevate their craft.