Environment: PROD

Priscilla Scaff-Mariani

Pastry Chef, Gabriel Kreuther

Chef Priscilla Scaff Mariani, 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 Executive Pastry Chef, Marc Aumont, creating dishes such as their Fragrant Caramel-Chocolate Parfait with halva and yuzu sorbet and Tahitian Vanilla Soufflé with limoncello sorbet and lemon confit.  While the greater number of her responsibilities take place at the restaurant, she often finds herself in Kreuther Handcrafted Chocolate – the world-class, award winning chocolate atelier located adjacent to the restaurant – decorating specialty bonbons and sampling the newest chocolate creations.

Instagram: @gabrielkreuther 

Website: www.gknyc.com