Rhonda Ruckman grew up in New Orleans, but began her culinary career in her early 20s at a small tea-room attached to an antique shop in Baton Rouge, Louisiana. She moved on to learn the art of fine pastry at the Ritz-Carlton in Napples, FL and the Four Seasons Hotel in Los Angeles, CA. In 2001 Rhonda opened Doughmonkey, an all-scratch pastry and confection shop in Dallas, TX, focusing on chocolates and seasonal ingredients. In August 2010, Rhonda returned to New Orleans to join the Link Restaurant Group as Executive Pastry Chef. She oversees the pastry departments at Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill and Calcasieu.