About Jaimy
Jaimy Reisinger is a concept-driven pastry chef whose work spans culinary innovation, experiential formats and high-level consulting. Born and raised in Styria, Austria, she first trained in graphic design before discovering her true calling in pastry — where structure, aesthetics and narrative converge through technique.
Her formal pastry education began with classic apprenticeships at Konditorei Schwindhackl and Einfach Fitz, where precision and craftsmanship became foundational to her practice. Early in her career, et the age of nineteen, she won the Falstaff Young Talents Cup in Patisserie. Her pursuit of refinement led her to the prestigious Le Cordon Bleu London, where she completed the Pastry Innovation and Wellness diploma with “mention bien”, combining classical french technique with contemporary approaches including gluten-free, vegan and sensory-driven pastry.
She further shaped her approach during a formative stint at the renowned Coda Dessert Dining Bar in Berlin, while leading the Patisserie and Gardemanger at Restaurant Artis in Graz for several years — a period marked by creative exploration and the deepening of her culinary voice. In 2023 she was named Pastry Chef of the Year by Rolling Pin, a milestone that reflects her distinct blend of technical foundation and conceptual daring.
Most recently, Jaimy served as Head of Patisserie at the gourmet restaurant Hubert Wallner. Following this role, she worked with the acclaimed Geschwister Rauch, contributing her expertise in pastry development and refinement — a collaboration that marked a natural transition into her current focus on independent pastry consulting and concept-driven development for restaurants and dining formats.
Beyond her work within established restaurants, Jaimy is the founder and creative force behind BIJA — a signature pastry inspired dining concept conceived and developed as an immersive experience. BIJA explores scent, sound, texture and narrative through dessert-led formats, positioning pastry not merely as a course, but as a structural and atmospheric element within the dining experience. The project reflects her commitment to pushing pastry beyond convention and into conceptual territory.
Alongside her professional practice, she co-founded Kuliktiv, an interdisciplinary collective advocating collaboration, shared knowledge and creative leadership in the culinary community.
In addition to her kitchen work, she teaches at institutions such as WIFI and LFI Steiermark, guiding the next generation of pastry professionals with a focus on contemporary technique, creative problem-solving and an ethos of shared expertise.
Jaimy’s approach unites classical precision with imaginative expression — crafting experiences that are technically grounded, conceptually rich and unmistakably her own.
