Pastry chef North Carolina

Eliane Costa “Lili”

Refined pastry.
Ready for service.

Seasonal dessert menus, considered presentation and hands-on bakery leadership. From a carefully finished plate to the production behind an event.

Explore selected work

University catering & bakery operationsMenu · Production · Presentation

Individual plated dessert on a white plate, with red sauce lines, red garnish and a long pale central composition. — Plated dessertsView photograph

Plated dessertsReceptions & buffetsBakery leadership

01 / Selected work

From one plate
to a full service.

Individual plates, delicate finishes and desserts arranged for service. Select a photograph for a closer look.

Rows of individually plated round layered desserts with pale topping, green garnish and yellow sauce accents. — 01
Ready for service
Individually finished plates, arranged for a shared service.
View photograph

Curved golden dessert with a pale cream centre, purple flower and fine yellow garnish on a white plate. — 02
Floral detail
A curved form, a pale centre and a purple floral garnish.
View photograph

A neatly repeated arrangement of individual desserts in square dishes with sliced-strawberry floral decoration. — 03
A repeated finish
Individual portions with carefully arranged strawberry slices.
View photograph

White ramekins with glossy red topping, small berry-like garnishes and green leaves. — 04
Individual desserts
Glossy red surfaces and a repeated green finish.
View photograph

A wooden serving board of square golden pastries with small white flower decorations. — 05
Golden pastry
A board of golden pastries, each with a small floral detail.
View photograph

02 / From menu to service

The detail of pastry.
The discipline of production.

Experience across university dining, bakeries and restaurant kitchens connects creative work with the demands of a full service.

Plan the menu

Own dessert menu planning at Elon Dining, developing seasonal selections around receptions, plated dinners and buffets. Work includes recipe development and vegan and gluten-free baking.

Lead the production

Former Head of the Bakery at UNCG Spartan Dining. Supervised production staff, maintained product standards, purchased supplies and managed inventory for university dining and catering orders.

Finish for service

Make desserts from preparation through final presentation. Lead bakers and helpers during busy events, with attention to product quality, dessert finishing and the service format.

Lili behind a tray of individual strawberry-topped desserts — Eliane Costa “Lili” · Pastry chef

03 / The chef

A maker’s eye.
A leader’s approach.

Lili is a pastry chef at Aramark–Elon Dining in North Carolina. Her work brings together dessert menu ownership, hands-on preparation and coordination of bakers and helpers during events.

Bakery and confectionery training at Tredu in Finland led to pastry work in Finland and the United States. Her experience includes laminated doughs, cakes, confections and restaurant desserts, alongside bakery production leadership.

Download leadership CV

Selected experience

Practice, across
different kitchens.

2024–present

Pastry Chef

Aramark–Elon Dining · Elon, North Carolina

2023–2024

Head of the Bakery

UNCG Spartan Dining · Greensboro, North Carolina

2023–2024

Pastry Cook

Green Valley Grill · Greensboro, North Carolina

2021–2023

Baker Level III

French Press Bakery · Needham, Massachusetts

Refined pastry.Ready for service.

From one plateto a full service.

Ready for service

Floral detail

A repeated finish

Individual desserts

Golden pastry

Red accents

The detail of pastry.The discipline of production.