About Us

Head Chef

Joanne Predan

Joanne has been with us since May 2021, drawn to La Roux Patisserie for its balance of stunning and sumptuous pastries and the talented, supportive all-female team. She started her training with Culinary Management in Barrie, Ontario, but found the textbook-heavy style uninspiring. Camosun College’s hands-on approach better suited Joanne’s passion for complete immersion. She apprenticed under Chef Daniel Vokey and Chef Philip Headen eventually earning her Red Seal certification.

Although she spent years cooking (and started taking lessons at the age of nine from a Hungarian chef), baking appeals to her appetite for the complex and regimented. “It’s like a science experiment. The more steps and time—the more I relax and enjoy it”.

Joanne thrives learning and teaching in an environment dedicated to creating beautiful and tasty delights and offering the customer an excellent experience. In her own time, Joanne loves exploring new cuisine with friends, knitting and gardening. Two of her favorite things are beholding front windows stacked with mind-boggling radiant baked treats and reinforcing the integrity of sharing and learning.