Arianna Halshaw is from California and was buying cake mixes with her pocket money and baking her way through the Betty Crocker Cookie Book from young age.
Turning a baking obsession into a career started by graduating (1998) from the Pastry Arts program of the prestigious French Culinary Institute in New York City. She has worked under the best chefs in New York at Payard Patisserie, the Waldorf-Astoria Hotel and Union Square Cafe. She has also successfully freelanced as a chef consultant and pastry chef in Los Angeles, New York and London. She was awarded the Exemplary Service Award for her service at the Waldorf-Astoria Hotel and served on the professional jury for the graduating class at FCI in 2003.