Pastry Chef Hope Waggoner has loved cooking for as long as she can remember. She never outgrew her love for sweets, or for hands-on projects, so when faced with the decision of what to do after high school, she went straight to culinary school. Having grown up outside Washington DC, she knew she wanted to stay in a big city but also dreamed of travel, so she headed to Le Cordon Bleu in London. After graduation, she moved to the Bay Area to immerse herself in the ingredient-focused, slow-food movement. Her first job was at One Market, where she learned to put her education to work in a high-pressure, high-volume setting under the leadership of Patti Dellamonica-Bauler. From One Market, Waggoner developed her skills at 20th Century Café and Spruce before joining the Daniel Patterson Group. At Haven, Waggoner has developed an innovative bread program for the restaurant’s signature “Breaking Bread” service, in addition to creating fresh, seasonal desserts that complement the daily menu.