Pastry Chef Luis Villavelazquez was born and raised in San Francisco. Villavelazquez recalls first being interested in pastry as a child, while spending time at Sally's restaurant in Potrero Hill, where his mother worked. After high school, he pursued his passion for all things pastry-related and enrolled in the San Francisco City College Culinary Program. While attending college, Villavelazquez gained experience as a pastry assistant at Chaya Brasserie. Upon graduating in 2004, Villavelazquez joined Citizen Cake, working under Pastry Chef Elizabeth Falkner. He later joined Orson as their new pastry chef. Now at Absinthe, he specializes in unusual flavor combinations like Italian digestif Fernet Branca, honey, and figs, and esoteric ingredients such as beets and Douglas fir. In October 2009, his farmers’ market bakery stand also began making its weekly appearance at the Ferry Building with more mainstream cupcakes and doughnuts to expand Absinthe's reach. Some recent offerings include Olive Cake with Rhubarb and Chartreuse, S’mores Cupcake, and Maple Bacon Beignets. Eventually, Villavelazquez wants to open his own restaurant that transports the late-night dining scene of New York City to San Francisco.