A native of Southbridge, Massachusetts, Christina Larson’s interest in food began early thanks to time spent with her grandmother and great grandmother cooking and baking together in the kitchen. At the age of 14, she began working in restaurants, doing a bit of everything from bussing to serving, to hostessing and bartending.
After high school and a stint as a pastry assistant at the Hampden Bake Shop at UMass Amherst, Larson moved west to attend Johnson & Wales University in Denver and earned a degree in Baking and Pastry Arts and Applied Sciences in 2012. While at Johnson & Wales, she interned at a bakery and worked as one of two morning bakers.
Armed with her degree, she returned to Boston and began working at Menton, Boston’s only Relais & Chateaux property, as a pastry assistant. After two years, she was promoted to Pastry Sous Chef. In June 2016, she joined the opening team of Bar Mezzana as the Pastry Chef, working closely with chef-owner Colin Lynch.
In addition to creating beautiful, balanced, and delicious desserts, Larson also happens to possess the world’s greatest spanakopita recipe.