Stephen Collucci grew up in New Jersey as part of a loving 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.
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. Following post-graduation stints at NJ country clubs and bakeshoppes, Collucci enter the fine dining atmosphere, joining 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.
In the summer of 2019, Stephen joined the WS New York team as pastry chef for both its open-to-the-public Tavern concept as well as it’s exclusive members only club at Hudson Yards.
Additionally, Collucci has been a consistently featured chef at the NYCWFF over the past decade. TV appearances include VH1’s Big Morning Buzz, Sweet Genius, Donut Showdown, and Inside Edition. Collucci adds numerous print and online publications to his resumé as well.