Pastry Chef Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the tiny kitchen of a local bistro. Her fate was sealed. Over the next ten years she held tenures at highly acclaimed American restaurants including Campanile, Bastide, Lucques, AOC and Clarklewis. Since 201, she owns and operates, Cooks County in the heart of Los Angeles, where she’s also the head baker. Fueled by the yearlong availability of outstanding fruits and vegetables of California, Roxana’s strongest suit is in working with seasonal produce and alternative grains. Her menus are known as perhaps one of the most farmers’ market driven in town.