Answers from Our Experts (1)
After working at some of the top restaurants in the country, Mia Ponce joined The Inn at Little Washington as the pastry chef in 2011. Early in her career, Ponce ventured to Lyon, France, to attend culinary school at the legendary L’Institut Paul Bocuse and learned from the French master himself. Once she honed her pastry skills, she spent a couple of years working in France before heading back to the U.S. in 2000. In the San Francisco Bay Area, Ponce worked at La Nouvelle Patisserie, Elisabeth Daniel, Bouchon Bakery and Domaine Chandon before her most recent position at Chez Panisse. At The Inn at Little Washington, Ponce oversees the making of all pastries, from freshly baked breads to finely crafted desserts.