Mariah Jernberg-Briggs is a highly accomplished pastry chef who masterfully bridges the warmth of her Midwestern upbringing with world-class, Michelin-caliber execution. Proud of her Black and Korean heritage, Mariah draws inspiration from a rich tapestry of cultural flavors, infusing her creations with distinct depth and storytelling.

No matter how avant-garde her canvas, Mariah's pastry philosophy remains firmly anchored in her Ohio roots. She specializes in taking homey, feel-good Midwestern comfort flavors and elevated nostalgia, transforming them through top-notch execution honed at the country's most celebrated dining institutions.

Her culinary journey spans elite kitchens across the United States — Pastry Sous Chef for Sierra Mar at Post Ranch Inn in Big Sur, Rosewood Hotels & Resorts, and Daniel Boulud's renowned Washington, D.C. restaurant. Most recently, she brought her talents to the multi-Michelin-starred Atelier Crenn in San Francisco.

After nearly two decades of honing her craft, Mariah is now Executive Pastry Chef and owner of Easy As Pie Consulting — translating her elite kitchen experience and cultural heritage into actionable expertise that helps culinary businesses achieve both creative excellence and operational success.