After working for a rock concert promoter for several years and handling the marketing for the Bellagio in Las Vegas, Cathay Rayhill finally found her calling in pastry. She attended the French Pastry School in Chicago and was a member of the opening team at the Chicago Sofitel Water Tower with Pastry Chef Dimitri Fayard.  She then joined Dimitri and his wife Keli Fayard as Pastry Sous Chef to open Vanille Patisserie in Chicago, where she stayed for 4 years. The Sugar Syndicate specializes in custom cakes and miniature pastries.  She combines sumptuous pastry made with fresh, high quality ingredients and hand-crafted decorations for a truly personal creation for every occasion.