She has created restaurants in Colorado; managed and consulted on restaurants & wine bars in California; cooked in Florida; worked crush for Acacia Winery’s 1993 harvest; took a top score for her Sommelier Certification with the Court of Master Sommeliers at the World Trade Center in 1995; started a televised cooking & wine center in Telluride; worked as a wine sales rep and as an importer; and now produces desserts commercially. After it all, she believes that starting Sweet Cheeks Baking Co., her new San Diego-based “micro-company” of two women (with co-chef/owner and former pastry chef & cook at The White House in Washington, D.C., Donna DiVittorio), is the most fun and rewarding position she’s had to date!

Born in New Jersey to a Veterinarian and a guidance counselor, Elaine had no real connections to the food and wine industry, but she increased her love for the business through her education at Cornell University’s School of Hotel Administration. She had baked in the kitchen with her German mother since she was able to stand on the kitchen barstool and had always been fascinated with the kitchen’s aromas and flavors.  Her Sicilian father introduced her to Southern Italian reds at an early age, which sparked the passion for a combined food & wine future.

In 1992, Elaine moved out to Telluride, CO and opened her first restaurant, the award-winning Excelsior Café with two classmates, Chef Jonathan Beard (of Bistro Aix in San Francisco) and Chef Jake Linzinmeir. In Telluride, their combined skills and constant attention to detail on an ever-growing wine list, regional Italian menu, and home-style dessert production made their restaurant THE place to eat and try wines in town (Elaine was locally known as the “Wine Goddess of Telluride” for years). Elaine has been featured in magazines such as Wines & Spirits for what she calls her “psychology of wine lists” concept, helping both sellers and buyers understand what makes people buy certain wines and why. 

After nearly a decade of producing and serving top quality dishes & wines to Telluride’s star-studded locals, Elaine found her way to the warmer climate of San Diego. Here she opened & managed Royale Brasserie (now called Lou & Mickey’s of the Gaslamp), moved on to be a Sales Manager for wine importers Enotec and Vin DiVINO, and eventually moved back to grass roots management of Buon Appetito in Little Italy, where she helped the owners open Sogno DiVino wine bar. 

Finding her way back into ownership as the co-founder of an immediately successful new dessert company, Sweet Cheeks Baking Co., Elaine plans to bring the hotel, restaurant, & catering market in San Diego to a new level of wholesome, quality cakes and snack foods.  Sweet Cheeks Baking Co. produces top quality, great tasting specialty desserts, wedding cakes, and breakfast breads.  She now sells cakes and pastries to many of her former employers, associates, and regulars at the restaurants here in San Diego. The company connections are coming full circle.

Elaine hopes some day soon to be featured for Sweet Cheeks Baking Co.’s philosophy of infusing whole grains, nuts, fruits, and healthy alternatives into baked goods for both children and adults, a concept her mother & corporate namesake “Cheebee” taught her as a little girl.