Stephen Collucci, New York (Rest.)

*****
As executive pastry chef of Colicchio & Sons in New York City, Collucci’s desserts are elegantly refined yet comforting. As a self-proclaimed “chocolate freak,” Collucci loves indulging in invigorating ingredients and in-season fruit. He also just released his first cookbook, Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home. A pastry chef who's finally bringing home the secrets to the perfect American doughnut? That’s our kind of man.

Date-night dinner: Trying to replicate mom’s chicken cutlets is always entertaining and appreciated. Lately my wife and I have been making sushi at home, which has been fun. Fortunately my wife has a sweet tooth and is a big fan of my pecan buttercrunch, so I break that out on special occasions.

Favorite way to sweat: When I’m at the gym, I like to get in some cardio on a treadmill or elliptical. Weather permitting, I like jogging around my neighborhood with Afrojack blasting in my ears to get my heart rate up.

Food splurge: When I really feel like indulging and calorie counts go out the window, I can house an entire Brownie Earthquake Sundae from Dairy Queen in a matter of minutes. Grape soda is also a secret (or not so secret) obsession of mine.

Stephen Collucci grew up in New Jersey as part of a boisterous Italian family that prized Sunday suppers together. At age 3, Collucci's grandparents taught him how to roll meatballs, and he's been drawn to the kitchen ever since. And while he had fun with the meatballs, pastry has always appealed to his artistic side because of the creative presentations that desserts allow.
Collucci earned an Associate’s degree in Baking and Pastry arts from the Culinary Institute of America in 2004, before returning for a Bachelor's 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, Collucci realized he preferred the fine dining atmosphere. He went on to work in the pastry department at Rene Pujol. Soon after joining the kitchen, the head pastry chef left and Collucci took on his responsibilities.

During this first head pastry chef position, 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 and leapt after an opening at Craftsteak New York. 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. And when Colicchio offered him the pastry chef position at Craft and Craftbar in New York, Collucci jumped at the opportunity and packed his bags again.

Collucci's desserts are refined yet comforting, complementing Colicchio’s menu of simple ingredients expertly prepared. After a year at the restaurant, he joined the opening team at Colicchio & Sons. in January 2010. A self-proclaimed chocolate freak, he also loves exploring ways to pair the ingredient with in-season fruits.

Colicchio & Sons
85 10th Avenue #B
New York, NY 10011
(212) 400-6699
www.colicchioandsons.com