Pauline Lam

Chef Pauline Lam is a highly experienced chef with a career spanning both pastry and savory cuisine. Originally from Northern California, she was born in Hong Kong and grew up in the Bay Area. She trained at Le Cordon Bleu in London and learned from renowned chefs such as Sherry Yard at Spago and Thomas Keller at the Bouchon Bakery. She also worked as a Corporate Pastry Chef for Michelin Star Chef Roland Passot.

For nearly a decade, she served as the Executive Pastry Chef at a small tech company, Google, where she significantly expanded the program. She later transitioned to savory cuisine, becoming the Chef de Cuisine at the same company.

After moving to Hawaii, Chef Lam has held several prominent roles, including: Pastry Chef for the Grand Hyatt Kauai, General Manager of Kauai Kookie, Executive Pastry Chef of Halekulani and Pastry Chef at Mauna Lani.

Most recently, she has turned a “side hustle” into her full-time endeavor, Mālolo Provisions.

In addition, she had the great honor of help cook a dinner Celebrating Jacques’ 80th birthday with him at the Left Bank Restaurant in Menlo Park.