Chef Spike, based out of Tucson, Arizona, is the pastry chef at Wildflower, the original restaurant of the wildly successful Fox Restaurant Concepts, and a member of the culinary team.  When she isn’t traveling across the country to train employees for restaurant openings, she’s in the kitchen constructing classic breads and inventive desserts.

As an adolescent and teen, Chef Spike’s summers were spent working for her Aunt’s catering business in Canada, where she quickly learned how to cook and bake. At the ripe age of 15-years-old she was put in charge of feeding 130 kids, three times per day at a bible camp. No task was too large as she enjoyed working with people and the sense of community in the kitchen.

When she was 17-years-old, Spike landed an apprenticeship at the Sheraton El Conquistador in Tucson, where she learned everything from plating cold appetizers and baking, to working in the purchasing and receiving department. After soaking up as much knowledge as she could, and earning the nickname ‘Spike’ for her ever-changing color-spiked hair, she went on to help open the renowned Miraval resort in Tucson. Eventually, through an introduction of mutual friends, Chef Spike was offered a job at the up and coming restaurant, Wildflower.

Today, her sky-high stockpile of Gourmet magazine back issues provides her inspiration when whipping up the next delectable confection. Whether she’s trying to make the iconic Oreo even better, or developing the dessert menu for a new restaurant, Spike believes that desserts she be more than just visually appealing –they should also stimulate your senses.

Wiles: What is your philosophy when it comes to being a pastry chef?

Chef Spike: You don’t have to reinvent the wheel. Take something everybody loves, and make it better. I believe more is more.

Wiles: What are your favorite ingredients to work with?

Chef Spike: Eggs and cream. Many great pastries stem from a delicious and simple custard base.

Wiles: What is your favorite dessert to eat?

Chef Spike: The Butterscotch Pot de Crème with whipped crème fraiche at Wildflower. Butterscotch pudding is my favorite thing and something my Mom still makes for me to this day. I was fascinated by watching my Mom make this recipe on the stove when I was younger.


Butterscotch Pot de Crème

  •  organic dark brown sugar 12 ounces
  • heavy cream 6 cup
  • vanilla bean (split and scraped) ½ each
  • kosher salt ½ teaspoon
  • water 12 ounces
  • sugar in the raw 4 ounces
  • egg yolks 16 each
  • vanilla extract 2 teaspoon
  • caramel syrup ¼ cup
  • butterscotch snapps ¼ cup
Aprox. 12 servings
  1. combine heavy cream/dark brown sugar/vanilla bean/salt/in sauce pot
  2. bring to simmer/make sure sugar is completely dissolved/set aside.
  3. combine sugar in the raw/water in pot. Cook till dark caramels form/brush sides of pot with water.
  4. Temper hot cream into dark caramel, then slowly temper into yolks
  5. add vanilla extract/caramel syrup/butterscotch snapps/strain thru fine mesh strainer.
  6. portion into mason jars- 5-6 ounce each. Bake in hot water wrapped with plastic wrap 2 times at 270 for aprox 27 minutes on high fan/ 6-7 minutes on low fan till set.
  7. cool for 3-4 hours before serving
  8. top with caramel sauce or chocolate sauce/sprinkle with flaked sea salt
  9. top with whipped crème fraiche- enjoy!


Whipped Crème Fraiche Topping

  • heavy crème 1 cup
  •  crème fraiche ½ cup
  • sugar 3 table spoons
  • salt 1 pinch
  • vanilla bean split and scraped ½ each
  1. combine cream/crème fraiche/sugar/salt and vanilla bean flesh into chilled mixing bowl/stir to combine
  2. whipp till firm peaks form.
  3. use warm spoon to scoop onto pot de crème.
  4. mixture can be made day ahead/ and rewhipped as needed.


When she isn’t in the kitchen at Wildflower or traveling to new store openings, Chef Spike can be found taking continuing education classes to refine her pastry skills and to learn about cutting-edge culinary equipment.

To satisfy you curious taste buds and taste Chef Spike’s desserts visit:

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