A native of Seattle, Washington, Pastry Chef Linda West has been practicing her Pastry craft for over 20 years. After graduating from the London Cordon Bleu in 1998, Linda returned to her hometown in Seattle heading a Pastry Kitchen at Jeremiah Tower's "Stars" restaurant. Eager to work with some of the best French Pastry Chefs in the country, Linda soon re-located to Las Vegas where she worked in such top pastry kitchen's as Le Cirque at the Bellagio and Michael Mina's "Nob Hill" at the MGM Grand. She soon landed a head Pastry Chef job as opening Pastry Chef for Michael Mina's "Sea Blue" restaurant where her desserts were hailed by Bon Apetit as being the "jackpot" of this Vegas eatery.
A trip to her boyfriend's hometown in beautiful Giles County inspired Linda and her then culinary partner, Cunninghame West, to move to the New River Valley to open "The Bank Restaurant" which quickly became a popular eatery and destination restaurant. After taking time off to raise two young boys, Linda opened her second restaurant, The Black Hen, in the heart of downtown Blacksburg. Here she is dedicated to making decadent desserts for all, making sure to always include offerings for those with gluten and dairy restrictions.