Previously the Pastry Sous Chef at the renowned Sepia and Proxi in Chicago’s West Loop and Assistant Pastry Chef at mk, the restaurant under Chef Erick Williams, Becky Pendola joins the Virtue team bringing a unique twist on traditional southern desserts.
Growing up, Pendola baked with her mother and was enamored by the process of creating food, whether it be a holiday family recipe or a simple boxed mix from the grocery store. She attended Kendall College in Chicago where she received her Associates in Applied Science in Baking and Pastry.
Drawing inspiration from strong female chefs such as Lisa Bonjour, Joanne Chang, Stella Parks, and Genie Kwon, Pendola hopes to wow patrons by keeping the flavors of classic desserts simple with unexpected presentations. She is especially passionate about the service that the Virtue staff provides guests and believes that guests should leave the restaurant feeling cared for and welcomed as if they are visiting friend’s house.
In her spare time, Pendola enjoys crocheting and indulging in a glass of wine.