Chef Colleen Grapes
Chef Colleen Grapes, Pastry Chef at the The Red Cat and The Harrison in New York City, is responsible for the development and implementation of seasonal dessert menus as well as private functions, social events and fundraisers at these renowned New York establishments. which serve contemporary American cuisine.
Grapes received her Bachelor’s Degree in Food Service Management with an Associate’s Degree in Baking and Pastry Arts, as well as her Cordon Bleu, from Johnson and Wales University, Providence, RI. She also attended the Valrhona School of Chocolate in Tain l’Hermitage Cedex, France.
Her culinary background includes pastry chef positions at Dressler, The Metropolitan Opera House, Butter and Rue 57 in New York City. Prior to settling in New York she worked at Al Forno, Providence, RI, Art of Eating, East Hampton, NY, Cafe Louis, Boston, MA, and The Highlawn Pavilion in West Orange, NJ.
Chef Grapes enjoys creating desserts that express homemade goodness and warmth, while incorporating unique ingredients such as exotic fruits paired with herbs, and tea infusions. Her presentations often include her signature ingredients of pistachios and strawberries.
Grapes has traveled extensively through Europe and South America for the purpose of culinary research and she incorporates ingredients, flavors and essences from various world cultures into her desserts.
Her love of travel and pairing of exotic and unique ingredients has rewarded Grapes with a savory experience that has made its way into a portion of her sensibility.
Benefit participation include: