Chef Bala who was the pastry chef of the Cliff House Restaurant has also worked at the Campton Place, and Le Meridian Hotel — all located in San Francisco, CA.
In order to stay on the cutting edge of the industry, Chef Bala constantly seeks out what is current and exciting. His creations have garnered compliments all around the San Francisco Bay Area.
Chef Bala has trained in some of the finest pastry schools, including the Cocoabarry Chocolate Training School, the International School of Confectionary Art, under famed confectioner Ewald Notter and at the American Institute of Baking. He also holds a certificate in professional pastry from the Tante Marie Cooking School in San Francisco.
Chef Bala has been successful in numerous competitions: a finalist in the Patis France Pastry Chef of the Year 1996; First-place winner in the Wedding Cake category, Fremont Frosters; Runner-up in the 1995 Walnut Board Baking competition.
"Bala is absolutely amazing. He is so easy to work with, and the cake he made for our wedding was fantastic. He arranged a lovely tasting for us and took the time to understand what we were looking for. Day of, he arrived right on time and set up the cake on the stand we had and decorated it with the flowers we had purchased to match all the other flowers. He was quick and efficient! The cake was beautiful, and tasted even better than it looked. We have been enjoying the leftovers too! The cake freezes so well. I highly recommend Bala!!!"
— Hart N. San Francisco, CA