Lindsay Beck’s love for baking was inspired by her two grandmothers’, who were both always working in the kitchen as long as she could remember. Her fondest memories growing up were baking pies and decorating cookies with them. Lindsay was known in her family for always testing new creations and making a mess in the kitchen growing up. At age 11 she won a local pie competition with her grandmother’s banana cream pie recipe. She made French Macaroons when she was 16 for the first time and cried because it was so exciting.

Lindsay was born in California but mainly grew up in a small town outside of Chicago, until her family relocated to Greenville when she was 15. Around this time she started to teach herself pastry by baking cakes for family and friends. She attended Clemson University where she obtained a bachelors degree in Food Science. She believes a science background gives her a great advantage in baking and recipe formulation. In her free time, besides baking, Lindsay loves to run and travel – her favorite place to visit is San Francisco.

While in college she was a culinary intern for the Soby’s Pastry Chef for two years. She said she was always drawn to Soby’s because of the atmosphere and deep passion for food. She started working at Soby’s full-time upon graduation and was eventually promoted to Soby’s Pastry Chef. Two years later, she joined the Nose Dive team.

Lindsay describes her baking style as nostalgia reinvented. She loves taking familiar flavor combinations and altering or elevating the components to be reminiscent of the original, but better. She also strives to make as much as possible from scratch, even her sprinkles.

Lindsay plays an integral part here at Table 301 and Nose Dive, and makes some delicious pastries. She accompanied the Table 301 team at the James Beard House in January 2015 and also executed the dessert course at the Friends of James Beard dinner in June 2015. In addition, Lindsay has also participated in several local culinary events including Euphoria and Atlanta Food and Wine. Next time you stop by Nose Dive’s bar for a cocktail, make sure you order one of Chef Lindsay’s desserts to go with it.