I really like taking classic desserts and classic flavors and trying to make it my own by putting my own technique into it and taking everything I learned and just making it my own dish
Michelle Arcilla Hall discovered her passion for cooking in a 7th grade home economics class where students were given the opportunity to learn the facets of planning a catering service by offering an alternative lunch option once a week. Participation in the class afforded Hall a trip to the Culinary Institute of America in New York. Since that initial meal, Hall’s career path has blossomed.
Hall attended Le Cordon Bleu in Pasadena, California, and earned her Associates in Culinary Arts. While she originally intended to follow a more savory path, her interest in precision and plating pastries hooked Hall.
Following Le Cordon Bleu, Hall worked at a number of reputable eateries across California including Michelin-starred restaurants Michael Mina, Masas, Campton Place and Quince & Cotogna. In 2012, Hall made the move to Austin where she worked as the pastry chef under award-winning Executive Chef David Bull at Congress.
Hall’s dedication and passion for pristine culinary artistry has made her one of the best in the industry. With her extensive and impressive background, Hall’s remarkable skill set has made her a valuable asset to the Second Bar + Kitchen team.
Hall currently resides in Austin with her husband, Jimmy. When she’s not busy baking, Hall enjoys hiking, arts and crafts and trying new restaurants.