Tina Haldeman is the Pastry Chef for Sage Restaurant Group’s Emporium Kitchen and Wine Market and the Perry Lane Hotel's banquet/pastry program. Tina was raised in South Korea where her love for cooking began at six years old, helping her mother cook for her siblings as the oldest child in a large family.
In 1990, Tina graduated from Pusan Women's College with an AOA Degree in hotel management, fueling her passion for the hospitality industry. Drawn to the United States to pursue further education, Tina moved to Colorado to attend Colorado Mountain College in Glenwood Springs, where she opened and managed her own catering company. In 1994, Tina relocated to Arizona to attend Le Cordon Bleu Culinary Academy, and upon graduating, accepted an FOH manager internship with the Hyatt Regency, Beaver Creek, where her talent was quickly noticed. Tina was selected to travel to Paris to complete her confectionary degree at Ritz Escoffier École de Gastronomique.
Over the next 10 years, Tina moved across the country working as an executive pastry chef at some of the nation’s most celebrated hotels and resorts, including: The Peabody Hotel in Memphis Tennessee; The Cloister Hotel in Sea Island, Georgia; Hotel Hershey; Inn at Palmetto Bluff Resort, JW Marriott San Antonio, Omni Grove Park Inn Resort & Spa and many more. Tina’s success in the kitchen was matched by multiple awards and accolades including winning Food Network’s Celebratory Cake Challenge, the opportunity to cater the G-8 World Summit and work as a pastry chef for the 2018 PyungChang Winter Olympic, IOC/VIP event.
In 2016, Tina settled in Georgia at Ari Steakhouse & Cakeshop as the restaurant’s general manager and operation consultant, quickly recognizing Sage Restaurant Group’s growing presence. At Emporium, Tina found a home in Savannah that allows her to pursue her passion for pastry, while working closely with Emporium’s culinary team as the leader of the pastry program for the entire property.