MAGGIE SCALES

EXECUTIVE PASTRY CHEF/PARTNER

Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her Undergraduate degree at University of California, San Diego, majoring in Language Studies. After graduating, she relocated to Boston, Massachusetts to attend the Cambridge School of Culinary Arts in the Professional Pastry Program. While in Boston, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner and held a position as Pastry Chef at Smith & Wollensky Steakhouse. In 2009, she accepted a position at James Beard Award winner Lydia Shire’s Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits in 2010, Maggie became its executive Pastry Chef. After relocating to New Orleans in 2011 and working for the Omni Hotels, Maggie joined Link Restaurant Group as a Pastry Chef in 2013. In summer 2014, Maggie accepted the position as Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department. When Link Restaurant Group purchased La Boulangerie from its original owner in 2015, Maggie partnered up with Chefs Link and Stryjewski and is now also running the bakery.

CARLOS B. SANCHEZ

HEAD BAKER

At age 20 Carlos immigrated from El Salvador to the US in 1990. He started his culinary career as a dishwasher at Shanghai Reds at Marina Del Rey California, and later that year accepted a position as prep-cook at Air Gourmet for in-flight catering, learning the ins and outs of cooking. From 1994 to 1997 Carlos worked for Marriott Corporate Services at Northrop Grumman Headquarters in Los Angeles, constantly training and expanding his culinary knowledge. In 1997, Carlos returned to Air Gourmet to learn the art of making bread and pastries. Carlos served as an apprentice baker for Victor Benne Bakery at Gelson’s Market and became the pastry chef-baker for Air Gourmet in 2000. After moving to New Orleans in 2003, Carlos worked for the Felicity Redevelopment Project restoring historic houses in the Central City area. In 2007 Carlos accepted the position as Sous Chef of Dominique Rizzo, the original owner of La Boulangerie, managing and making artisan breads and pastries. He still holds this today, overseeing the bread program under the leadership of Chef/Owner Maggie Scales.

ElISABETH DAVIES

PASTRY SOUS CHEF

Originally from New York City, Elisabeth Davies graduated from Boston University with a degree in French and History, working her way through college in the service industry. In 2008, she moved to New Orleans where she focused on the arts, working in local art galleries. Following her life long passion for food and ready for a career change, Elisabeth joined Link Restaurant Group’s pastry department in 2012 as a pastry cook under Executive Pastry Chef Rhonda Ruckman. When Chef Maggie Scales took over the helm at the bake shop the following year, Elisabeth was promoted to sous-chef. In 2015 the pastry department moved from the Warehouse District to La Boulangerie uptown, where Davies continues to work hand-in- hand with Scales, crafting baked goods, desserts, cakes and pies for Link Restaurant Group, as well as the bakery.