Rebecca was born and raised in New York, and credits her Korean background with influencing her preferences in flavor and texture. She attended the Institute of Culinary Education, followed by an externship at Gotham Bar and Grill. She has worked at Dominique Ansel Bakery and at Marea in the pastry department. Rebecca spent two years in Japan, gaining inspiration from the culture’s attention to detail and commitment to perfection in dessert. She appreciates that there is no limit to creativity in baking, and thinks of dessert as a simple way to celebrate special moments.