About Me

JAIME STEENBURGH - PASTRY CHEF

My Grandfather and Mother in front of The Unger House the day they bought it.

Before my time, my grandparents on my mother's side, bought a restaurant called The Unger House Restaurant. Over time, my mom, dad, aunt, and two uncles all worked in the restaurant and helped run it alongside my grandparents. This was back in their hometown, Caroga Lake, New York. Later down the road, they decided to move to Lake Tahoe, Nevada and that is where I was born.

My Grandmother made that loaf of bread! It's one loaf, it's HUGE!

My Grandmother cooking in her kitchen at The Unger House. My favorite picture of her.

My Grandmother feeding me when I was just born.

My mother's side gave me the passion for Italian cuisine (that side is full blooded Italian) and front of house knowledge, as well as restaurant knowledge (my grandparents owned a restaurant called The Unger House at one time). She has managed more restaurants than I can count on my hands and toes. My father's side taught me the hard work that goes into the kitchen. Seeing how much dedication my dad had to his work was what pushed me to be a Chef. My dad has over 40 years of being a chef under his belt, and I wanted to follow in his foot steps.

When I was a young girl, one of my favorite things to do was cook and bake with my grandma (Virginia). I started "helping" in the kitchen when I was able to stir a bowl of her famous macaroni salad. I remember being so enamored with food. Every morning was a new surprise on what we were going to make together. Everything from real whipped butter, lasagna, chocolate chip cookies and chocolate cream pie. Everything was always made from scratch in my home.

download_(1)_733007256359024.jfif_2.jpeg

My Grandmother in her Chef hat with a timer around her neck, so funny.

My late sister, Nicole, and mother and father in the kitchen of The Unger House.

Later on in my life I decided that being a pastry chef was more up my alley than the savory side. I do love to cook, but my heart is with baking and pastry arts. When I was a kid my parents taught me the little things of the industry. Some silly things like making sure to wipe out the microwave every 4 hours during service, or to make sure you always greet a guest by looking them in the eye out of respect. I then went through 3 years of culinary classes in high school. We were very lucky to have a full scale industrial kitchen to learn in. It gave me a good idea of what it would be like working in a kitchen every day, and I loved it. I soon decided to go to college at Le Cordon Bleu where I achieved an Associates degree in Patisserie and Baking. I received a high honor for grades as well as perfect attendance.

Me "cooking" in my toy kitchen

My Grandmother coming out of the kitchen in my childhood home. She was carrying deviled eggs.

While attending college, my grandmother became very ill with Alzheimer's. With how quickly it took over, I was not able to pick her brain of all the extraordinary things she knew about food. All the time I ask myself, "what would she do?" Ultimately, this is why I decided to go with the name "Nona Virginia Bakery" (nona is grandma in Italian). I wanted to honor her passion for serving people and bringing people together with food. Her favorite place to be was in the kitchen. Even if it was time to sit and eat, she would still be in the kitchen. Every item I prepare brings her back to me just a little bit, and reminds me why I love to do what I do, be a Pastry Chef.