Immersive culinary experiences

Micaela Victoria is an internationally trained pastry chef and entrepreneur whose career spans some of the world's most prestigious culinary environments — from Parisian patisseries and Michelin-starred restaurants to leading hospitality groups in the United States.

As the founder and Pastry Director of Reforma Studio LLC, she brings to Houston a rare combination of classical French technique, global culinary perspective, and an unwavering commitment to artisan excellence.

In pursuit of world-class training, Ms. Victoria moved to Paris — the undisputed global capital of pastry arts — where she earned two of the most respected vocational credentials in the culinary world: the CAP Pâtisserie from the École de Boulangerie et Pâtisserie de Paris, and the CAP Chocolaterie from the École Paris des Métiers de la Table. During her years in France, she worked in the kitchens of acclaimed Parisian establishments including Bo et Mie (Paris 2nd), Un Dimanche à Paris (Paris 6th), and Saines Saveurs (Paris 5th), developing the technical precision and aesthetic sensibility that define her work today.

Ms. Victoria's training has never stopped. She has pursued continuous professional development at some of the world's most celebrated culinary institutions, studying sugar work and advanced pastry at École Bellouet Conseil in Paris; advanced dessert techniques with Jesus Escalera at La Postrería in Guadalajara, Mexico; chocolate production under master chocolatier Melissa Coppel in Las Vegas; and plated dessert techniques alongside Shawn Velez — Pastry Chef of the two Michelin-starred Daniel restaurant in New York — at the Chocolate Academy, New York. She is an active member of the Valrhona Cercle V professional community.

With Reforma Studio Ms. Victoria now channels over a decade of international experience, elite-level training, and genuine creative vision into a business venture of her own design — one that she believes will set a new standard for artisan pastry in Houston and contribute meaningfully to the city's culinary identity for years to come.