Lola Montelongo

Executive Pastry Chef

I’ve always had a deep love for baking. From a young age, I would spend hours in the kitchen, experimenting with cookies and cakes, eagerly sharing them with my family. They became my enthusiastic taste testers. Before I began my professional career, I tested countless recipes and techniques at home, from perfecting macarons to lying on the floor by the oven, anxiously hoping they would turn out just right. My mom and grandma, whom I often cooked alongside, continue to be a great influence in my culinary journey.

My formal journey into the hospitality industry began in high school when I joined a culinary program under Chef Rizi Manzon. It was there that I discovered my true passion for pastry. At 17, I landed my first job at Alexander’s Patisserie, where I had the privilege of learning from renowned chefs like Chef Sebastian Huyhua, Chef Shu YaoCao, and Chef Leo Aguilar. Their mentorship shaped my understanding of French pastry and instilled in me the immense dedication required in the hospitality industry. After a few years, I decided to expand my expertise and transition into the restaurant industry. In October 2024, I began working at Chez TJ under Chef Christine Johanson, where I refined my skills and gained invaluable experience in the food service industry.

In addition to my work at Chez TJ, I’ve recently started a small business focused on creating bespoke cakes for events. What fuels my passion for pastry is the joy I bring to others through the desserts I create. Seeing the smiles on people’s faces and their reaction when they try my treats makes all the time and effort worthwhile. As the pastry chef at Chez TJ, my goal is to craft desserts that not only delight the palate but also ignite creativity and innovation. I strive to leave customers with a lasting impression, making them eager for more.