Chef Priscilla Scaff Mariani, Executive Pastry Chef at two-star Michelin restaurant Gabriel Kreuther in New York City, is a graduate of the esteemed Culinary Institute of America in Hyde Park. She was previously a baker and pastry cook at Danny Meyer’s Michelin-starred The Modern, as well as NYC celebrated mainstays Balthazar, and Épicerie Boulud. In 2015, Chef Priscilla joined the opening team to establish the pastry program at Gabriel Kreuther alongside, then Executive Pastry Chef, Marc Aumont, creating dishes such as the award winning Chocolate and Caramel Flan with mixed media chocolate crumble and milk ice cream. While the greater number of her responsibilities take place at the restaurant, she can often be found getting her hands dirty with Kreuther Handcrafted Chocolate team – the world-class, award winning chocolate atelier – working on pastry items like their cheesecake macarons and cult favorite chocolate babka. Not to mention always sampling the newest chocolate creations.
