"I've wanted to be a pastry chef since I was eleven years old. Watching 'Dessert Circus with Jacques Torres' on P. B. S. inspired a passion in me for the art of the pastry chef.
Not wanting to spend the time going to a culinary university, I spent my senior year of high school with a combined curriculum of the usual Math, English, etc. and Culinary classes at a technical school in association with the local community college.
A year after gaining my first position as a pastry cook at the local Westin hotel, I accepted a contract on a cruise ship in Hawaii. When the contract was finished, I took a position as a pastry cook for the East Harlem staple Rao's at Caesars Palace Las Vegas. The following year I gained the position of specialty pastry cook at Payard Patisserie and Bistro (another New York transplant, located inside Caesars Palace), where I gained the bulk of my experience.
At the age of twenty-four, I was promoted to Pastry Chef of Restaurant Guy Savoy. After a very educational and exciting seven years in Las Vegas, I packed up my apartment and moved to Miami as the Executive Pastry Chef for south beach hotel, The Setai. After concluding that I had learned as much as I could, I decided to take a position on Laucala Private Island Resort and then Kokomo Private Island Resort in Fiji.
After eight years, two islands, and a lot of coconut, I repatriated to Westerly, Rhode Island where I took a year and a half break from the industry to make up for lost time with friends, family, the community, and the outdoors (I'm an avid hiker and camper.) In May, 2023, I had the fortunate opportunity of opening my own shop, Potter Hill Sweets."
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