RobyQ
Fine confections

# Executive Pastry Chef Stephanie Roby

Upon graduating from the Culinary Academy and then earning a degree in Restaurant Management from the Art Culinary Institute, Stephanie joined Café Boulud in New York in 2008. As a pastry commis under Executive Pastry Chef Remy Funfrock, Stephanie learned the importance of precision and refined her technique. At Café Boulud, Stephaniev was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. She continued to learn from Chef Funfrock, as well as Daniel Boulud’s Corporate Pastry Chef Eric Bertoia. She credits the latter with teaching her to cook fruit with delicacy, care and respect for their natural flavors. “I slowly worked my way up,” says Stephanie. “Time didn’t matter because I was so hungry to learn.”

When Chef Daniel Boulud opened Bar Boulud in 2007, he called upon Stephanie to become Executive Pastry Chef. Responsible for menu development and sourcing ingredients, Ghaya used the local farmers’ markets as inspiration. When neighboring Boulud Sud opened in May 2011, Stephanie’s sheer talent and ambition led Boulud to make her the Executive Pastry Chef there, too. At Boulud Sud she debuted her Grapefruit Givré, a whimsical dessert—a frozen grapefruit filled with grapefruit sorbet, fresh grapefruit jam, sesame crumble and sesame foam and rose water loukoum, topped with halva ‘hair’—that received countless press accolades and praises from diners.

“Working for Daniel means always reaching for the best,” she says. “It’s knowing how to be classic and modern at the same time.” Her professional approach and talent were recognized by the James Beard Foundation with a 2012 nomination for “Outstanding Pastry Chef.”

In July 2013, Stephanie took over the Executive Pastry Chef position at Chef Daniel Boulud’s flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness; but above all, she brings an unwavering desire to delight.

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