Summary
Overview
Work History
Education
Skills
Timeline
Generic

Erin Wholey

Napa

Summary

Dynamic hospitality professional with 10+ years of experience in luxury culinary environments and bespoke travel planning. Proven ability to deliver exceptional guest experiences, both in fine dining kitchens and through curated global itineraries. Known for precision, creativity, and warm client communication. Adept at managing high-pressure service environments while building lasting client relationships. Passionate about the intersection of hospitality, culture, and elevated experiences.

Overview

8
8
years of professional experience

Work History

Travel Advisor

Fora Travel
12.2023 - Current
  • Design and manage high-touch travel itineraries with a focus on luxury hotels, culinary destinations, and boutique experiences
  • Provide white-glove service from initial inquiry through post-trip follow-up, ensuring loyalty and repeat business
  • Leverage global partnerships and affiliations to secure VIP perks, upgrades, and personalized touches for clients
  • Maintain meticulous client records and trip data via CRM platforms, ensuring seamless future planning
  • Regularly upsell enhancements including private transfers, room upgrades, and exclusive experiences to elevate trips

Pastry Supervisor

Stanly Ranch, Auberge Resorts Collection
08.2023 - 07.2025
  • Executed pastry production for banquet events and two on-site dining venues within a luxury resort
  • Spearheaded the return of in-house laminated pastries at Gavel, significantly raising product quality and guest satisfaction
  • Created seasonal baked goods and plated desserts aligned with regional ingredients and guest preferences
  • Trained pastry team in SOPs and station management, with an emphasis on execution under pressure and consistency
  • Worked cross-functionally with banquet, bread, and lamination stations to support a dynamic kitchen environment

Bakery Manager (Seasonal)

Holiday Snack Bar
04.2022 - 10.2022
  • Oversaw bakery operations at a beloved historic establishment operating for over 75 years
  • Reorganized production schedules to improve wholesale output and in-house efficiency during peak seasons
  • Hired, trained, and supervised staff, ensuring product consistency and guest service alignment with legacy standards

Pastry Cook

Blue Hill at Stone Barns
09.2020 - 12.2021
  • Worked at a world-renowned, Michelin-starred restaurant and sustainability-focused research center
  • Supported daily preparation and service for an evolving tasting menu rooted in hyper-seasonal farm-grown ingredients
  • Coordinated with the front of house and kitchen teams to ensure seamless and timely plating of complex dessert courses
  • Participated in the planning and execution of kitchen tastings, utilizing storytelling and visual presentation to elevate guest experiences
  • Engaged in educational workshops across farm and kitchen teams to broaden understanding of regenerative agriculture and sustainable sourcing

Pastry Sous Chef — Pastry Assistant — Pastry Intern

Gracie’s
03.2018 - 03.2020
  • Promoted through three roles based on performance, leadership, and creative contributions
  • Redesigned bread service offerings to complement the restaurant’s tasting menus and elevate guest experiences
  • Played a central role in development of monthly desserts, from ideation through final plating
  • Trained junior staff in refined techniques, mise en place management, and consistency under pressure
  • Managed inventory and rotated product stock to minimize waste and ensure freshness

Education

Bachelor of Science - Baking & Pastry Arts

Johnson & Wales University
Providence, RI
05.2018

Experiential Education Program - Community Food & Energy Systems

The Green Program
03.2018

French Pastry Arts Certification - undefined

Ecole Nationale Supérieure de Pâtisserie
05.2016

Skills

  • Luxury Travel & Boutique Hospitality
  • Client Relationship Management
  • High-Pressure Team Environments
  • Michelin-Level Guest Experience
  • CRM & Booking Platforms
  • Cross-Functional Communication
  • Culinary Arts & Pastry Innovation
  • Upselling & Personalization
  • Remote Work & Self-Management

Timeline

Travel Advisor

Fora Travel
12.2023 - Current

Pastry Supervisor

Stanly Ranch, Auberge Resorts Collection
08.2023 - 07.2025

Bakery Manager (Seasonal)

Holiday Snack Bar
04.2022 - 10.2022

Pastry Cook

Blue Hill at Stone Barns
09.2020 - 12.2021

Pastry Sous Chef — Pastry Assistant — Pastry Intern

Gracie’s
03.2018 - 03.2020

Experiential Education Program - Community Food & Energy Systems

The Green Program

French Pastry Arts Certification - undefined

Ecole Nationale Supérieure de Pâtisserie

Bachelor of Science - Baking & Pastry Arts

Johnson & Wales University

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