Pastry Chef Instructor
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. While he had fun whipping up Italian fare, 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. 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. Preferring the fine dining atmosphere, he went to join the pastry department at Rene Pujol, a French restaurant in Manhattan’s theater district. Soon after joining the kitchen, Collucci took on the role of Head Pastry Chef. Here, 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. In the summer of 2007, he moved west to work on the opening pastry team as pastry sous chef at Craft Los Angeles. During his time in Los Angeles, Collucci was inspired by the abundance of fresh, local produce available. When Colicchio offered him the Pastry Chef position at Craft and Craftbar in New York, Collucci jumped at the opportunity and packed his bags once again. After a year at the restaurant, he joined the opening team at Colicchio & Sons, heading up both the Tap Room and dining room dessert menus helping the restaurant achieve a three star review in the NY Times being called “fearsomely talented” by Sam Sifton.
In 2013, he published his first cookbook, Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home, and was recognized as a top pastry chef in the east region by Food & Wine. His subsequent cookbook, Everyday’s A Sundae, explores a frozen foray into the world of ice cream.
In 2016, Collucci joined the meat-packing district’s trendy hotspot, Cookshop, as pastry chef leaving in 2018 to take post as a baking and pastry instructor at the International Culinary Center.