Rebecca Isbell
New York,United States
Summary
Executive Pastry Chef with extensive expertise in laminated doughs, breads, chocolate work, sugar work, and modern plated desserts. Demonstrates exceptional problem-solving, communication, and organizational skills, effectively directing workflow to ensure timely and efficient production. Proven track record in recipe innovation and team mentorship, consistently enhancing menu variety and operational efficiency.
Overview
19
19
years of professional experience
Work History
Executive Pastry Chef
Nine Orchard Hotel
01.2025 - Current
- Developed innovative dessert recipes, enhancing menu offerings and guest satisfaction.
- Supervised pastry kitchen operations, ensuring adherence to quality and safety standards.
- Trained and mentored junior pastry staff, fostering skill development and teamwork.
- Streamlined production processes, increasing efficiency in dessert preparation and presentation.
Executive Pastry Chef
Chef di Farina
11.2022 - 01.2024
- Designs and produces daily pasta, bread, and dessert menus, ensuring high-quality standards.
- Introduced new recipes, enhancing menu variety and customer satisfaction.
- Collaborates with kitchen staff to streamline production processes and reduce waste.
- Utilizes culinary expertise to maintain consistency and excellence in all dishes.
- Monitors ingredient inventory, ensuring timely procurement and cost control.
- Streamlined pasta production workflow, reducing prep time by 20% while maintaining high quality standards.
- Led dessert preparation, consistently meeting daily production targets and ensuring timely service delivery.
- Worked closely with kitchen staff to optimize ingredient use, minimizing waste and improving cost-efficiency.
- Collaborated with culinary team to create seasonal dessert menus aligned with restaurant vision.
- Managed inventory control for pastry ingredients, optimizing resource allocation and minimizing waste.
- Implemented new baking techniques, elevating overall product quality and consistency.
Executive Pastry Chef Consultant
Aurora Anguilla
07.2021 - 09.2022
- Responsible for the hiring, training, scheduling, and evaluation of a team of 15 cooks and 2 sous chefs.
- Responsible for assisting in restaurant concept and development for all 5 restaurants, amenities, and private events.
- Implemented the organizational tools necessary to promote maximum efficiency within the kitchen.
Pastry Chef
The NoMad
05.2018 - 03.2021
- Responsible for the hiring, training, scheduling, and evaluation of a team of 12 cooks and 2 sous chefs.
- Recipe research and development for all baking and pastry items.
- Implemented the organizational tools necessary to promote maximum efficiency within the kitchen.
- Coordinated and executed an extensive cake program for private events and weddings.
Executive Pastry Chef
Italienne
10.2016 - 01.2018
- Created and prepared all baking and pastry items.
- Ensured all food quality and sanitation standards.
- Responsible for food ordering and organization.
- Mentored a team of 4 cooks and 1 sous chef.
Pastry Chef
Betony
03.2013 - 06.2016
- Assumed charge of all hiring, scheduling, training, and payroll.
- Recipe development of all pastry and bakery items with menus changing seasonally.
- Ensured all food quality and sanitation standards.
- Part of the opening team that garnered such accolades as 3-star New York Times, 1 star Michelin Guide, 2013 Restaurant of the Year from Esquire Magazine, and 2014 James Beard Awards Best New Restaurant Award Finalist.
Pastry Cook
Eleven Madison Park
04.2011 - 02.2013
- Produced dessert components, petit fours and bread while utilizing classic and modern techniques.
- Responsible for plating desserts with a sense of urgency.
- Worked under James Beard Award winning Pastry Chef Angela Pinkerton.
Pastry Cook
Waldorf Astoria
01.2010 - 03.2011
- Responsible for all cake production including order taking, production, and specialty concepts.
- Assisted in recipe development and organization.
Pastry Cook
Walt Disney World
09.2006 - 01.2010
- Production of all pastries and breads.
- Assisted lead cake decorator in wedding cake production.
Education
Associate of Applied Science - Culinary Arts
Texas Culinary Academy
Austin, TexasSkills
- Laminated doughs
- Breads
- Chocolate work
- Sugar work
- Plated desserts
- Workflow direction
- Problem solving
- Communication
- Organization
- Team management
- Ingredient knowledge
- Sanitation practices
- Pastry techniques
- Baking expertise
- Menu development
- Recipe creation
Timeline
Executive Pastry Chef
Nine Orchard Hotel
01.2025 - Current
Executive Pastry Chef
Chef di Farina
11.2022 - 01.2024
Executive Pastry Chef Consultant
Aurora Anguilla
07.2021 - 09.2022
Pastry Chef
The NoMad
05.2018 - 03.2021
Executive Pastry Chef
Italienne
10.2016 - 01.2018
Pastry Chef
Betony
03.2013 - 06.2016
Pastry Cook
Eleven Madison Park
04.2011 - 02.2013
Pastry Cook
Waldorf Astoria
01.2010 - 03.2011
Pastry Cook
Walt Disney World
09.2006 - 01.2010
Associate of Applied Science - Culinary Arts
Texas Culinary Academy
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