Helena Root
Pastry Chef
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Helena graduated from Cornell University in 2000 with a Bachelor’s of Science in Biology, and immediately went to Maine as a chef on a schooner. The biology career was over before it began, and after exploring a few restaurants, she returned to school in 2004 at Johnson & Wales University in Charleston, South Carolina. Upon graduation in Baking and Pastry Arts, she interned at the Biltmore Estate in Asheville, NC. Surrounded by friends and family in Asheville, she flourished at the estate for another 3 years. Her mentor and Pastry Chef left the estate to open her own shop, Filo, and Helena followed her for another year to learn about Greek and other European pastries and breads. She married her Biltmore sweetheart in 2008 and together they moved across the country to Portland, OR to see what the West Coast food culture had to offer. She took a job at Andina Restaurant as the pastry chef until Irving Street Kitchen opened up down the street, and once Helena met Sarah Schafer she was hooked. Growing with the restaurant since its inception in 2010, Helena has found the workplace and town that she considers her home.