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Chef Demonstrations

Sanctuary Logo

Yvonne Ortiz-Galarza

Chef and Manager, Sanctuary Living Cuisine 

Where: City National Bank
When:  1pm

(This is a free demo)

As long as she can remember, Chef Yvonne Ortiz-Galarza has had a passion for the pastry arts.  Even as a young child growing up in Puerto Rico, she was most excited to be in the kitchen helping her mother and grandmother bake.  When she moved to the United States, she pursued a career in Pastry Arts at the YTI Culinary School in Lancaster, Pennsylvania.  Her additional degrees in Business Administration and Computer Administration give her a distinctive edge in today’s culinary world. Owner Adriana Grecu says she is thrilled to have Yvonne on the team at Sanctuary Living Cuisine.

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Amy Mills

Chef and Owner, Amy's Cakes & Cones 

Where: Visitors Center
When:  2pm

(This is a free demo)

Hometown: Hinton, West Virginia
Education: Johnson and Wales University; International School of Confectionery Arts
Favorite desserts to eat: Banana splits (yum!), pumpkin pie, and fresh chocolate cookies right out of the oven
Hobbies: My daughters are my main focus. Spending time at their ballgames and activities brings me much joy!

Amy, a life long resident of West Virginia, attended Johnson & Wales University in Charleston, South Carolina, and Providence, Rhode Island, and has received degrees in Baking and Pastry Arts and Culinary Arts. Upon completing her studies, Amy returned to the mountains and started working at The Greenbrier. After nearly 10 years of service at the resort, she joined The Greenbrier Sporting Club team in 2004. As Executive Pastry Chef, Amy oversaw all pastry and baking operations for the Lodge and Summit. After 13 years at the club, she embarked on a new full-time endeavor, Amy’s Cakes & Cones in Lewisburg, West Virginia, specializing in custom cakes, confections, and ice cream. When away from work, Amy enjoys spending time with her husband, Mark, and their two teenage daughters, Gabby and Sydney.