Pastry Chef Stephen Collucci

is no stranger to slinging sugar. He’s been creating in the kitchen since his toddler years. Stephen is a graduate of the Culinary Institute of America. His foray into fine dining was at the French restaurant, Rene Pujol, where he earned the position of Head Pastry Chef. His experience spans both the east and west coast, having served as the Sous Chef at Craft Los Angeles and the Pastry Chef at Craft New York. Stephen continued to garner attention after joining the opening team at Colicchio & Sons, helping the restaurant to achieve a three-star New York Times review and was praised for being “fearsomely talented” by critic Sam Sifton. Since then, he has been the Executive Pastry Chef at both Cookshop NY and The Tavern by WS, as well as chef-instructor at NYC’s International Culinary Center.