Pastry Chef

Stephen Collucci

Stephen Collucci is the new pastry chef at Cookshop, where he offers comforting, yet sophisticated desserts that complement the seasonally-driven menu from chefs Marc Meyer and Andrew Corrigan. He is the author of Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home (2013) and has been named a “Chef Superstar” by Food & Wine.

Collucci grew up in New Jersey as part of a boisterous Italian family that prized Sunday suppers together. At age three, Collucci’s grandparents taught him how to roll meatballs, and he’s been drawn to the kitchen ever since. In particular, pastry has always appealed to his artistic side because of the creative presentations that desserts allow.

Collucci earned an associate degree in baking and pastry arts from the Culinary Institute of America in 2004, before returning for a bachelor degree in the baking and pastry arts management program. Between degrees, Collucci developed the pastry program at Lana’s Fine Dining, a restaurant located on the Hyatt Hills Golf Course in Clark, New Jersey.

After earning his bachelor degree, Collucci took on an internship at La Bonbonniere Bakeshoppe, a full-service bakery in Edison, New Jersey. While grateful for the opportunity to experience a strictly bakery environment, he realized that it wasn’t for him. He returned to fine dining, to work in the pastry department at Rene Pujol, a classic French restaurant in Manhattan’s Theater District. Soon after joining the kitchen, the head pastry chef left and Collucci took on his responsibilities.

During his first head pastry chef position at Rene Pujol, Collucci enjoyed creative license and supplemented the French dessert menu with daily specials. After a year, Collucci felt he had grown as much as he could at the restaurant. After hearing about an opening pastry position at Craftsteak New York, he joined the Craft restaurant family in 2006.

At Craftsteak, Collucci was responsible for the restaurant’s bread production. In the summer of 2007, he moved west to work on the opening pastry team at Craft Los Angeles. During his time in Los Angeles, Collucci was inspired by the abundance of fresh, local produce available. However, when Colicchio offered him the pastry chef position at Craft and Craftbar in New York, he jumped at the opportunity and packed his bags again. After a year at the restaurant, he joined the opening team at Colicchio & Sons, heading up both the Tap Room and dining room dessert menus.

In 2016, Collucci met with restaurateurs Vicki Freeman and Marc Meyer, who own and operate Hundred Acres, Rosie’s, Vic’s, and Cookshop. During their conversation, Collucci, Meyer and Freeman realized their shared vision for the Cookshop pastry program. Collucci joined the Cookshop team as pastry chef, where he now offers an enticing dessert menu highlighting fruits in their prime while also showcasing his love of chocolate.
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