Rebecca Isbell has always had a love for food and grew baking from home in Keller, Texas. Upon graduating from the Texas Culinary Academy with an associate’s degree in baking and pastry, Isbell completed her externship at Walt Disney World in Orlando before continuing on to work at various restaurants and bakeries within the park for three years, furthering her passion for baking and cake decorating. In 2011, Isbell relocated to New York City and joined the pastry team at Daniel Humm's acclaimed Eleven Madison Park. In 2013 Becky left to join the opening team of Betony as the executive pastry chef. In 2016, Isbell began running the pastry and bread programs for Italienne before returning to Make It Nice in 2018 as the pastry chef of the NoMad New York. There, Isbell is responsible for overseeing the extensive pastry program at the busy property, ranging from viennoiserie and bread to elegant cakes and playful plated confections.