Elizabeth Gil began her chef career during the early 90's in local Bay Area restaurants. Six years into her cooking career she could no longer quiet the desire to bake and decided to switch her focus to pastry. In 1995 she attended the prestigious  California Culinary Academy patisserie and baking program and launched her pastry career. She lent her talents to several fine restaurants and catering companies before landing a coveted pastry position at the Four Seasons Seattle where she was able to immerse herself in her love for everything sweet. It was there that she decided that her future would be focused on creating beautiful and delicious desserts. She remained in Seattle, baking for well known restaurants and catering companies until her return to the Bay Area in 2013.  She teamed up with long-time friends Sarah Nasgovitz and Tim Carlon to launch their restaurant, Stella Nonna, in Berkeley. Beth developed the foundations of Stella Nonna's popular brunch menu.

With the love and support of Tim and Sarah, Beth has realized her dream of opening her own fine cake and dessert business, Renaissance Specialty Cakes and Desserts. Beth creates beautiful and delicious cakes and desserts for special occasions for happy customers throughout the Bay Area.