Pastry chef Richard Capizzi has derived his cooking philosophy and enhanced his skills during the time he spent with some of the world’s most renowned chefs, from Thomas Keller to Jean-Louis Palladin and Pascal Brunstein. Richard has had stints at acclaimed restaurants such as The Russian Tea Room, Mondrian Pastry, The Chocolate Loft/Garrison Confections, Per Se, Bouchon Bakery and most recently, Lincoln Ristorante. He has received many accolades, including the Société Culinaire Philanthropique’s Award for Exceptional Taste at the 14th Annual U.S. Pastry Competition. He was the youngest and the first pastry chef ever to sweep the entire competition. Dessert Professional named Richard one of the top 10 best pastry chefs in 2009.

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