About Jaimy
Jaimy Reisinger is a concept-driven pastry chef whose work combines culinary innovation, experimental formats, and high-level consulting. Born and raised in Styria, she first completed an apprenticeship in graphic design before discovering her true calling in pastry—a field where structure, aesthetics, and narrative come together through technique.
Her solid training began with traditional apprenticeships at the Schwindhackl pastry shop and at Einfach Fitz, where precision and artisanal excellence formed the foundation of her work. Early in her career, at the age of nineteen, she won the Falstaff Young Talents Cup in the Pâtisserie category. In search of further refinement, her path led her to the renowned Le Cordon Bleu in London, where she earned a diploma in “Pastry Innovation and Wellness” with distinction (“mention bien”)—a fusion of classic French techniques with contemporary approaches such as gluten-free, vegan, and sensory-driven pâtisserie.
Her time at the internationally renowned Coda Dessert Dining in Berlin also played a pivotal role in her development. She subsequently headed the pastry kitchen and the charcuterie station at Restaurant Artis in Graz for several years—a period marked by intense creative exploration and the refinement of her culinary signature. In 2023, she was named “Pastry Chef of the Year” by Rolling Pin—an honor recognizing her blend of technical precision and conceptual clarity.
Most recently, Jaimy served as Head of Pâtisserie at the gourmet restaurant Hubert Wallner. She then collaborated with the Rauch siblings, contributing her expertise in the development and refinement of dessert concepts—a transition that led seamlessly to her current focus on independent consulting and concept-based pâtisserie development for restaurants and dining venues.
In addition to her work in haute cuisine, Jaimy is the founder and creative force behind BIJA—an independently developed dining concept that reimagines pâtisserie as a multisensory experience. BIJA combines scent, sound, texture, and storytelling in a dessert-based format, positioning pastry not as a final course but as a structural and atmospheric element within the overall culinary experience. The project exemplifies her ambition to take pastry beyond traditional boundaries and place it within a conceptual context.
In addition, she is a co-founder of Kuliktiv, an interdisciplinary collective dedicated to fostering collaboration, knowledge sharing, and creative leadership within the restaurant industry.
In addition to her hands-on work, Jaimy teaches at institutions such as WIFI and LFI Steiermark, mentoring the next generation of pastry chefs with a focus on contemporary techniques, creative problem-solving, and a culture of knowledge-sharing.
Jaimy's approach combines classic precision with conceptual depth—creating experiences that are technically sound, rich in content, and unmistakably unique.
