Kristie Guest, Pastry Chef at Pastiche Modern Eatery

Kristie began working in the restaurant industry in 1985 at Café Terra Cotta as a cashier. In 1988, she started waiting tables at Boccata. These two experiences led to a love of great food and good wine. Starting in 1991, she traveled a seasonal circuit that saw her working and learning in such varied locales as Nantucket, Aspen, and Maui. Kristie moved to Maui in 1996 and started baking specialty desserts as a hobby for the Plantation House restaurant where she was employed as a server This led to her helping to create a dessert menu and then graduating to making all of the desserts.

In 2005, she decided that culinary school was the next step and attended the prestigious Johnson & Wales in Denver. She did her internship at the Delphi Mountain Resort in Ireland. She graduated with honors in 2006. That summer she returned to Hawaii to work in the pastry kitchen at the Hilton Waikoloa Village Resort. Now, Kristie finds herself coming full circle to Tucson to be with family and friends, and in the challenging position of Pastry Chef at Pastiche.

Kristie is married to David and they have one daughter, August.

Pat Connors, Owner and General Manager at Pastiche Modern Eatery

Pat started working in the restaurant industry in high school in Phoenix and has worked in several positions for numerous restaurants in both Phoenix and Tucson. Pat and his wife finally realized a long-time dream when they opened Pastiche early in 1998, and in 2005 they opened the Pastiche Wine Shop and Private Dining/Meeting Rooms next door.

Pat thrives on the passion and energy of Pastiche and can be found at the restaurant most of the time. However, somehow Pat also finds the time to volunteer in Tucson community events, be a very involved father and active with his son’s school, play racquetball, and still seriously dedicate himself to strengthening independent restaurants, both locally and nationally. Pat sits on several boards and is committed to the philosophy that independent restaurants should not perceive each other as competitors, but instead work together so that independent restaurants can survive and flourish.

Pat is married to Julie, they have a son, Cole, and eight adopted beasties (A.K.A. pets).