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Suzanne Haug

Pastry Chef

Growing up in South Jersey, fabulous bakeries were a part of Suzanne’s childhood. She lived only minutes from a confectionery shop, often playing outside the store among the aromas of chocolate and warm pastries and spending her allowance inside. During her teenage years Suzanne traveled to Europe and returned with a passion to pursue pastries professionally, enrolling in The Academy of Culinary Arts. After graduating she gained a variety of pastry experience working at properties such as Marc Forgione’s CUT restaurant in Atlantic City and the Revel Casino. Since joining Snake River Grill in 2019, Suzanne’s desserts continue to delight with her whimsical ideas and light touch.