Meet the Chefs
Chef Victoria Robertson
Executive Chef & Founder
As a child, our house rule was that you couldn’t cook until you were tall enough to see over the top of the stove. From that first experience, I knew my passion was baking. A Chesterland, OH native, I started baking at a young age and was always enrolled in local cooking classes or watching cooking shows to entertain myself. When it came time to pick out a college, I knew a culinary school would be my choice. I enrolled in Johnson & Wales University located in Providence, Rhode Island in 2014 and graduated with a Pastry and Business Degree in 2018. After working in local bakeries and country clubs, I knew opening a private bakery would better suit my creative talents, and that’s when Victoria’s Craft Bakery was born. I started by providing baked goods for coffee shops, offices, and custom orders in the Cleveland area, but I didn’t want to stop there — I was ready to open my own retail storefront. Construction for Victoria’s Bakery in Chesterland began in the fall of 2021, and doors finally opened in March of 2024.
Chef Nate Fox
Executive Chef & Head Gardener
I was only about three years old when I told my mom I wanted to attend “cooker school.” Growing up in Manassas, VA, I spent a lot of my childhood watching her and my grandmother cook or helping my grandfather in his garden, learning about different crops, compost, and more. I wasn’t a big fan of school and knew the only career I wanted after graduating was as a chef (or '“chief” if you ask my 7th-grade choir teacher). The only college I applied for was Johnson & Wales University in Providence, Rhode Island, and I began my associate’s degree soon after in 2014. By the spring of 2018, I graduated with a degree in Culinary Arts and Food Science and had two Michelin-star internships under my belt at restaurants in Washington, D.C. and San Francisco. I give a lot of credit to the chefs at these restaurants — they taught me a lot of what I know now, from how to put a trash bag in correctly to how to plan out and design an entirely new menu from scratch. Aside from the science aspect of cooking and baking, one of my favorite parts of being a chef now is bringing joy to others and helping them to have a better day.
