Suji Shaw began her journey in the culinary world after shifting from her studies in biology and anatomy at San Francisco State University to pursue her passion for baking and pastry arts. She quickly found her place in the bustling food scene of New York City, working in various kitchens before relocating to the Midwest.

Suji joined Niche Food Group, where her talents flourished, eventually leading her to helm the pastry program at The Last Hotel. Following that, she further honed her craft at Pint Sized Bakery and then as the pastry chef at Bowood by Niche. Today, Suji has returned to the commissary kitchen at Niche Food Group, overseeing the production of pastries and desserts across several of the group’s renowned concepts, ensuring her creative expertise touches many facets of the brand.