Meet Our New Pastry Chef
With our relocated 5th Ave shop busy and exceeding expectations, and eleven years of successful business under our belt, we are excited to direct our attention to the next stages of The Chocolate Room’s growth. Over the next few weeks, we will be sharing much news, beginning with… our new Executive Pastry Chef, Romina Peixoto who joins us most recently from Root and Bone and Le Cirque.
Romina has years of experience working at world class restaurants under the mentorship of top chefs. Her passion for food began as a child in Buenos Aires, where she baked family favorites with her grandmother. After high school, Romina enrolled in the International Buenos Aires Hotel and Restaurant School while interning at various restaurants. After earning an Associate Degree in Applied Business in Culinary Arts from Hocking College in Ohio, she worked in top kitchens in the U.S., including Broussard’s in New Orleans and at Chef Alan Wong’s in Honolulu. Next she became Executive Pastry Chef at Eleven Restaurant in Pittsburgh, where she met her mentor, Executive Chef Derek Stevens. It was there that Romina perfected her pasty skills and honed her talent for chocolate work. In 2007, Romina returned to Argentina to pursue advanced degrees in cake decoration and the use of chocolate and sugar.
Romina’s love for the pastry arts brought her to New York City later that year, where she worked in renowned restaurants, including Eleven Madison Park; Fishtail by David Burke; Le Cirque, under Pastry Chef Pierre Poulin and Gilt, under Pasty Chef David Carmichael. During her time at Eleven Madison Park, Romina also staged at WD-50 with Alex Stupak. After Gilt, Romina returned to Le Cirque where she became Le Cirque’s first female Executive Pastry Chef to oversee the restaurant’s acclaimed pastry program.
As you can probably tell, we are thrilled to have Romina on The Chocolate Room’s team! We look forward to sharing her delicious creations with you in our cafés and shops.
Thanks again for your generous support over the years. We welcome your feedback, be it on Facebook, Twitter, Instagram, our website, or in person in our shops. We are grateful to have the opportunity to share our next chapters of creativity, growth, deliciousness, and fun!