Aquino Frederick - Aquino, Frederick

Frederick Aquino

Biography

Frederick Aquino, the executive pastry chef of The Standard Hotels in New York, oversees the hotels’ entire pastry program, including the dessert menu at The Standard Grill. Aquino looks to architecture and design for inspiration, and adds a modern twist to classic desserts for his menu, which evolves with the seasons. After graduating from the Le Cordon Bleu, he worked at various local restaurants such as Elisabeth Daniel under Chef Daniel Patterson, Chaya Brasserie and Turtle Bay Restaurant. His culinary journey then brought him to New York City as the executive sous chef of the... READ MORE

Frederick Aquino, the executive pastry chef of The Standard Hotels in New York, oversees the hotels’ entire pastry program, including the dessert menu at The Standard Grill. Aquino looks to architecture and design for inspiration, and adds a modern twist to classic desserts for his menu, which evolves with the seasons. After graduating from the Le Cordon Bleu, he worked at various local restaurants such as Elisabeth Daniel under Chef Daniel Patterson, Chaya Brasserie and Turtle Bay Restaurant. His culinary journey then brought him to New York City as the executive sous chef of the renowned Nobu and Nobu Next Door. He moved on to become the executive pastry chef of Jean-Georges Vongerichten’s Spice Market and 66, before being promoted to corporate pastry chef for Culinary Concepts by Jean-Georges. In 2008, Aquino was introduced to The Standard Hotel’s executive chef Dan Silverman, who was looking for an executive pastry chef. He has been on board since the hotel’s 2009 opening and now heads the pastry department for the New York properties. He never grows tired of watching his desserts put a smile on guests’ faces, along with his signature, The Deal-Closer, a bowl of bittersweet chocolate mousse topped with whipped cream served for the entire table.

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What is your favorite NYC restaurant? And what is your go-to dish? Razza Pizza Artigianale in Jersey City. Ricotta Crostini with black sea salt, Polpette al Forno and any of the pizzas. Salted Caramel Panna Cotta. What is your ultimate meal? My mom's pork belly adobo with jasmine rice and leche flan for dessert. What three things are always in your pantry? Sea salt, cinnamon, sesame seeds If you weren't a chef, what would you be? Architect If you could cook with anyone, who would that be? Anthony Bourdain What’s your favorite NYCWFF memory? People freaking out over my green eggs and ham breakfast sandwiches.

Recipe Name:
Lime and Mint Shaved Ice with Strawberries and Cucumber

Recipe Ingredients:
Shaved Ice
1 oz Mint leaves
16 oz Simple syrup (16 oz sugar: 16 oz water)
16 oz Cold water
16 oz Cucumber juice
8 oz Fresh lime juice
1 Lime, zested
1 pint Strawberries

Recipe Instructions:
Bring simple syrup to a simmer and add in mint leaves. Cover and set aside for 30 minutes or until cool. Pass through a chinois and add rest of the ingredients. Freeze in a shallow pan and stir a few times with a whisk while freezing. Shave with a fork and serve with strawberries