Monika trained as a savoury chef, but always had a Pastry heart.
“At that time there weren’t that many opportunities in Geelong (at the time) for somebody like me, so made the move to Melbourne where I began to work at Coda.”
Monika worked in between Coda and Tonka for many years, starting as a 3rd year apprentice and working her way to Junior Sous. After a long overseas trip I began working at Piccolina, that’s where she made the top 5 for the Josephine Pignolet Young Chef of the Year in 2019. It was here that Monika fell in love with the process. After speaking to Chef Adam D’Sylva, she began to speak about opening a gelato shop in early November, and by late April, Monika opened the doors to Boca Gelato.