Collucci-Stephen

Biography

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. And while he had fun with the meatballs, 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 program.... READ MORE

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. And while he had fun with the meatballs, 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 program. 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. 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 at Craft Los Angeles. During his time in Los Angeles, Collucci was inspired by the abundance of fresh, local produce available. And 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.

Collucci’s desserts are refined yet comforting, complementing Colicchio’s menu of simple ingredients expertly prepared. After a year at the restaurant, he joined the opening team at Colicchio & Sons in January 2010. 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.

In 2016, Collucci joined Victoria Freeman and Marc Meyer’s Cookshop team as pastry chef leaving in 2018 to take post as an instructor at ICC.

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What is your favorite NYC restaurant? And what is your go-to dish? I love Craft. Obviously I’m biased, but it’s consistently delicious and classy. What is your ultimate meal? Lobster dripping in butter, and a grape soda-because I’m classy. What three things are always in your pantry? Chocolate, soy sauce, and sour patch kids. No necessarily in that order. If you weren't a chef, what would you be? Definitely something that required a creative mind and probably something a little off the beaten path. If you could cook with anyone, who would that be? My grandfather. What’s your favorite NYCWFF memory? My first SWEET event was like a coming of age moment for me. I was honored to be amongst such great and talented chefs and it Is one of my favorite career memories.