Manda’s love for food began growing up with her Mom’s delicious Burmese cooking and family gatherings centered around food and music, as they still are to this day. 

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Her professional career began in 1999 when Manda put herself through culinary school at the Southern California School of Culinary Arts Le Cordon Bleu in Pasadena, CA. An internship at the Los Angeles Park Hyatt followed, where she gained practical experience as a line cook, catering events and making desserts. In 2001 Manda jumped at the chance to open the Grand Hyatt in Seattle, first as a line cook, then transitioning into pastry full-time under the mentorship of Kriss Harvey.

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After a three-year stint at 727, Manda served as Pastry Chef at the Rainier Club, working alongside Executive Chef Bill Morris, before accepting friend and colleague Matt Fortner’s invitation to join him as Pastry Chef at Marjorie in Belltown. This began Manda’s longstanding friendship with Marjorie owner Donna Moodie, affording her a creative home to hone and showcase her technical skills and artistry.

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Following a break from full-time work to raise a family and spend time with her son, Valentine, Manda is delighted to be back in the kitchen at Marjorie and excited to once again have a home base to share her creations with Seattle.

Set up / prep soundtrack:

I love listening to C89.5 dance station, especially Save the Wave, while I bake. It keeps me moving!

I always show up for:

Music concerts and dance parties, especially if they’re playing 80s modern rock!

On my day off you’ll find me:

Hanging out with my family and friends, playing with my giant schnauzers, taking a yoga class or going for a long walk with a friend, and of course eating tasty food!

Classic/favorite Marjorie memory:

I don’t know if I have one story in particular, but I will always cherish the times in the kitchen with Matt and Rima singing along to our CDs on a radio. Yes, you heard me correctly, CD and radio, lol. One time in particular, I remember harmonizing to “Islands in the Stream”.