Growing up in the heart of Silicon Valley, Diana Caswell has been dedicated to the food industry since 2012. She spent her high school career studying Baking & Catering at Silicon Valley Career Technical Education. After graduating from their program Caswell worked as the Pastry Chef for Blowfish Sushi in Santana Row. After the closure of the restaurant, Caswell had focused her attention on her studies at Mission College, majoring in Culinary Hospitality & Management. In addition to her classes, Caswell worked in a variety of establishments including Alexander’s Patisserie, Sugar Butter Flour, and Bushido Izakaya.
After earning her college degree, Caswell decided to further refine her skills and food science knowledge by enrolling in formal culinary training. As a result, Caswell moved to New York where she earned her Pastry & Baking Arts certification at the Institute of Culinary Education. Soon after graduating, Caswell entered the world of fine dining. She worked in a couple of New York's Michelin star restaurants such as Ai Fiori and Marea.
With a decade’s worth of experience, Caswell decided to return to the Bay Area in 2022. We are thrilled that she is now passionately immersed in working as the Pastry Chef at Chez TJ. She aims to bring elegant, carefully crafted sweets to all patrons who dine with us.