Stephanie Prida joined the Manresa team in 2012 following a four year stint in Chicago where she earned acclaim for her work at restaurants including One Sixty Blue Restaurant, Blackbird, RIA, Balsan Restaurant, and L2o Restaurant. As Pastry Sous Chef at Blackbird in Chicago, she was recognized for her talent, earning the Jean Banchet Rising Pastry Chef award in 2009. At RIA, the two Michelin star restaurant in the Elysian Hotel in Chicago, she developed a reputation for her desserts and her Paris-Brest, made of choux pastry and cream, achieved cult status. When she later accepted the role of Pastry Chef for the Michelin starred L2o Restaurant, local media mourned the loss of her acclaimed dessert.