Melissa Chou

Melissa Chou, a native of San Francisco, developed her culinary foundation by attending Tante Marie’s Cooking School. She began her professional career at notable restaurants such as Quince and The Presidio Social Club. In 2007, Chou’s career progressed significantly when she became the pastry chef at Aziza, a Michelin-starred restaurant in San Francisco. During her five years at Aziza, she was recognized for her dessert creations, earning nominations for the James Beard Foundation’s Outstanding Pastry Chef award in both 2012 and 2013. Her work at Aziza also led to her being named a San Francisco Chronicle Rising Star in 2009 and San Francisco Magazine’s Pastry Chef of the Year in 2010. StarChefs.com also recognized her as a Rising Star Pastry Chef in 2010.

In 2015, Melissa Chou joined Mister Jiu’s as the opening pastry chef, where she conceived and led the dessert menu for four years, contributing to the establishment earning a Michelin star. Her tenure at Mister Jiu’s concluded in March 2020. Following her departure from Mister Jiu’s, Chou launched her first solo venture, Grand Opening, initially as a monthly pop-up in 2019. This initiative allowed her to create standalone dessert items reflecting her personal style, moving away from fine-dining restaurant constraints. After a period away due to the pandemic, Grand Opening relaunched in August 2021 as a weekend pop-up at Mister Jiu’s, offering a curated menu of cakes, pies, and pastry boxes, including unique items such as burnt honey pie and various Chinese bakery-inspired creations.

Chou’s philosophy emphasizes balancing flavors and textures in her desserts. She incorporates a range of ingredients, including overlooked ones like white chocolate and various vegetables, to achieve complex and nuanced profiles. Her dedication to the craft is evident in her continuous development of new desserts and her willingness to experiment with ingredients to create unique culinary experiences for her patrons.