Native Washingtonian Zoe Ezrailson grew up in a family that has a great appreciation for fine dining and pastry.  She spent many holidays cooking and baking alongside her relatives.  Ezrailson moved briefly to Los Angeles, California where her love of food intensified so much so that she returned to Washington and entered culinary school at L’Academie de Cuisine in Gaithersburg, Maryland.

Upon graduation 2008, Ezrailson focused her efforts on chocolate and baked goods.  She served for one year as the assistant chocolatier Co Co. Sala in Washington, D.C. before accepting a position to serve under Chef/Owner David Guas at Bayou Bakery in Arlington, Virginia.  Here she was responsible for making various desserts and pastries including king cakes, beignets, biscuits and croissants for the New Orleans-themed restaurant.

In 2012, Ezrailson accepted the opportunity to be part of the opening team at Rose’s Luxury.  Here she learned about working on the savory side of the kitchen, while maintaining her initial focus on pastries.  In 2014 she would accept a position to serve under famed master breadmaker Mark Furstenberg at Bread Furst where she was responsible for making, proofing and shaping breads such as baguettes, croissants, bagels, Challah and flatbreads.

Then in the spring of 2017, Ezrailson joined the opening team at Mirabelle assisting in the pastries and desserts for the elegant new restaurant.  Most recently she has been cooking on the line at Elle, one of Washington’s top new all-day cafes before being tapped to become the head pastry chef on her return to Mirabelle in July 2018.