Gina's training commenced in Continental Patisseries and it wasn’t long before her talents were being noticed by larger organisations, which took her on a whirlwind adventure through prestige 5 star hotels. These included the Le Meridian where she held the title of Head Pastry Chef by the age of 22, the Menzies at Rialto, The Regent, The Sofitel and The Novotel. Working in these establishment gave her the opportunity to work with some of the world's best chefs & pastry cooks.
Her creative works of patisserie art were so good, they were soon displayed in the hotel lobbies, and it was not long before the media recognised her talents and featured her in their magazines.
Gina eventually opened her own business producing spectacular cakes of unique designs and flavours which became a big hit with celebrities and large corporations.
With the increased awareness of food allergies and intolerance's she has discovered gaps in the market and has recently launched a new company, Gina Vee Pty Ltd, which aims to offer new ranges of innovative and diverse products.