Hannah Ziskin was born in Los Angeles and moved north to attend UC Berkeley, graduating in 2010. She stepped into her first kitchen a week later, forgoing culinary school in favor of a six month internship in pastry at Chez Panisse learning the value of working with seasonal and local ingredients.
In early 2011, Hannah took a job at Quince and Cotogna doing pastry production for the two-michelin star restaurant and its more casual counterpart and working under pastry chef Devin McDavid.
In 2013, she took a job at Bar Tartine under chef Cortney Burns where she learned fermentation, cheese production, and bread baking.
After four months of traveling across Europe, Hannah joined the team at Nopa. As Executive Pastry Chef, she creates a seasonally influenced menu balancing traditional methods with savory flavors to create comforting and interesting pastries and desserts.