Stacy Mirabello worked at Truly Jörg's Patisserie on Boston's North Shore where chef-owner Jörg Amsler mentored her in European-style pastries and chocolates. She subsequently worked at The Spiced Pear at the Chanler, Newport, R.I., the Chow Fun Food Group, and The Capital Grille in Providence, R.I. She also worked with Michel Roux in England, and was the pastry chef at Boston's Bergamot, a restaurant that featured progressive American cuisine made with locally-sourced and international ingredients. Before coming to JWU she was the pastry chef at the Eastern Yacht Club in Marblehead, Mass.