STAFF FOCUS: Victoria Marler, Pastry Chef of Common House Chattanooga

How did you end up at Common House Chattanooga? 

My friends spent years trying to convince me to move to Chattanooga, and after a short weekend visit back in June I finally decided to make the move. I was traveling through the middle of nowhere Texas when someone shared CH Chattanooga’s instagram with me and it turned out they were looking for a baker. I applied for the position online, had a virtual interview the next day, was offered the position on the spot, and asked to start the next week. I drove 12 hours back home, loaded up my car, and moved from Louisiana to Chattanooga the next day!

What excites you about what you’re doing currently?

One of my favorite things about this position at Common House is menu planning. I put a lot of time and thought into what I put on my dessert menus and I’m always looking forward to the next season's menu. It’s so much fun working in a kitchen that focuses on seasonality and having the ability every few months to switch things up!

What do you enjoy most about Common House?

So far I've really loved the work environment at Common House. Everyone is so supportive and friendly! 

What do your days look like outside of work?

When I'm not working, I’m spending most of my time with my friends or at home with my boyfriend, our two cats and our sweet golden retriever. We’re almost always having cookouts, watching our friend’s band, Dolphin Group, play at local venues, and traveling as often as possible!

Tell us about this new Winter Dessert Menu. 

I’m really excited about this entire menu but I think my favorite dish is the stout brownie, it’s made with a local stout as well as chocolate from Belle Chocolates, which is Chattanooga’s first bean to bar shop! I spent the last few months planning and developing every aspect of this menu and I’m really looking forward to the members getting to enjoy these desserts as much as I did creating them.