Kristy Choo was born and raised in Singapore. By her early 20s, she was working as a flight attendant for World Air Network, a subsidiary of All Nippon Airways. While she saw the world from 35,000 feet, she didn’t connect with it. However, her vistas expanded each time she ventured out to explore the local cuisine. Kristy grew intrigued at the connection between people and the places they lived, and how this connection influenced what they ate. Kristy realized that she had a passion for food, which led her to enroll at San Francisco’s California Culinary Academy.
It was there that her affinity for desserts became apparent, and cakes and chocolates became her medium of expression. She expanded her expertise in the pastry department of Singapore’s renowned Raffles Hotel. And it was at Raffles that she became serious about chocolate.
The kitchen at Raffles was like the center of the culinary universe. Chefs such as Joël Robuchon and Alain Ducasse passed through on a regular basis, and Kristy was inspired by their pâtissières and chocolatières. After leaving Raffles, she worked part-time in an upscale Singapore French restaurant and traveled extensively through Europe and Asia.
In 2001 Kristy was selected as the chocolatière to represent Singapore at the Hotel Food Asia culinary competition. She spent long hours training under Swissotel Stamford Executive Pastry Chef Kenny Kong, and her efforts paid off -- her chocolate creations were selected as the finest in the competition. She later competed in the 2002 Culinary World Cup in Luxembourg. Working at a world-class level was unimaginable a few years earlier; however, it was time for Kristy to move on and take her craft to an even higher level.
Kristy’s husband works in international trade, and Southern California felt like the appropriate place to settle. After considering some flattering options to work for a hotel or restaurant, Kristy decided that the time had arrived to open her own patisserie. And she discovered the perfect spot in Venice.
Jin Patisserie opened in September, 2003 on a hip stretch of Abbot Kinney Boulevard. Jin Patisserie’s layout is simple: a large kitchen and an inviting outdoor patio. The kitchen serves as Kristy’s laboratory, a place to refine her craft and create her edible art.
Kristy’s goal is to produce food that is as enjoyable as it is satiating, ultimately leaving her guests with smiles and fond memories of each taste.