The chefs and cooking teachers of Tante Marie’s are among the best that the Bay Area has to offer. Each one has a special field of expertise; works hard on continuing to learn; and loves to share his or her knowledge. Each Tante Marie teacher is responsible for providing their own recipes and the best quality ingredients for their classes. The teachers at Tante Marie’s are requested to supply local and seasonal ingredients that are grown organically or humanely. They teach about our impact on the environment by example.

Chef Sasha Crehan

Sasha Crehan

SASHA CREHAN is the Chef/Instructor for Tante Marie's Six-Month Part-Time Pastry Course.  After graduating from the course herself in 1995, Sasha has been a pastry chef in various restaurants in the Bay Area; opened Sweet Adeline Bakeshop in Berkeley; and has given private pastry classes on a freelance basis; as well as baked wedding and specialty cakes to order.  She is a caring and very capable pastry teacher.

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Laurie Gauguin

Tante Marie graduate LAURIE GAUGUIN is a personal chef and kitchen coach specializing in gluten-free and special diets.  Her passion is creating gluten-free meals that are so delicious and creative, that
her clients no longer crave foods that contain wheat.  Laurie has cooked and baked professionally for 16 years for caterers, restaurants, and doctors in Boston and the Bay Area.  Her recipes and food writing have appeared in publications such as VEGETARIAN TIMES, DELICIOUS LIVING, and 7X7 Magazine.  We welcome her back to Tante Marie's.


Marlo Gertz

MARLO GERTZ graduated from Tante Marie's professional pastry program in the fall of 2012 and from there opened up her own company, Marlo's Bakeshop, specializing in unique and addictive soft baked biscotti.  Prior to Tante Marie's schooling, Marlo worked in the restaurant and hospitality industries and Adtech in New York City. She also spent time living abroad in France where she cultivated a love of the French language, wine & of course, their pastry.  Marlo enjoys spending her free time reading, cooking and being with her family.


Malcolm Jessop

MALCOLM JESSOP comes to San Francisco with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London's Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a great addition to Tante Marie's.  Take a look at the new video of Malcolm with his weekend students!


Jen Knapp

JEN KNAPP worked at various Bay Area restaurants and in Ketchum's Food and Nutrition Marketing Group after graduating from the Six-Month Full-Time Culinary Course at Tante Marie's Cooking School. For the past several years, she has been a personal chef, caterer and party class teacher. Her classes are very informative, and she enjoys sharing her love of cooking with others.


Julia Lee

JULIA LEE has been working in the food business for over 25 years participating a myriad of culinary jobs. She was the test kitchen director at Saveur Magazine, food stylist for a number of cookbooks, contributor to Canal House Cooking and Sunset Magazine and the long-time culinary director to Martin Yan.   She earned a BS degree in Human Nutrition at San Francisco State University.  We welcome her back to Tante Marie's.


Kate McMillan

KATE McMILLAN graduated from the Six-Month Full-Time Culinary Course at Tante Marie's in 2002.  She is the chef and owner of KATE McMILLAN CATERING, where she handles everything from intimate dinner parties for eight to hors d'oeuvre soirees for four hundred.  Kate is currently authoring a book for Williams-Sonoma which will be released this year.  Her passion is to teach you a love of cooking and enjoying food.  Her website is


Jen Nurse

JEN NURSE owned a high-end specialty cake bakery in Seattle for several years.  She has a very strong background in all things cake/cupcakes/dessertbuffets (tartlets, cookies, truffles, pies) and is really looking forward to showing people her skills at Tante Marie's.  She has lots of experience dealing with clients and students.  We welcome her to Tante Marie's.


Mary Risley

MARY RISLEY started Tante Marie's Cooking School as a full-time School over 30 years ago. In 1997, she was honored "The Cooking Teacher of the Year" by BON APPETIT magazine. In 1998, she was awarded "Humanitarian of the Year" by the James Beard Foundation, for her efforts to help alleviate hunger in San Francisco, through the volunteer organization she directs called Food Runners. In 2008 she received the Jefferson Award in San Francisco for Food Runners. She is the author of THE TANTE MARIE'S COOKING SCHOOL COOKBOOK published by Simon & Schuster in 2003.