Pastry Chef Stefanie Morgado honed her techniques and notable approach in the kitchens of New York City’s finest restaurants.
Morgado earned a Bachelors of Science in Baking and Pastry Arts from Johnson & Wales University. While attending school, she worked with Chocolatier Andrew Shotts, the talented founder of Garrison Confections, for three years. The immersive experience provided her with a strong understanding of the production of artisanal chocolates and wholesale operations.
During her final year of study, Stefanie completed a six month externship at Thomas Keller’s Michelin-starred New York restaurant, Per Se under the leadership of Pastry Chef Sebastien Rouxel. The position offered an intensive rotating experience in the kitchen’s many stations, where she especially excelled in production. Immediately following graduation, she returned to the Thomas Keller Restaurant Group for the opening of Bouchon Bakery in New York City’s Time Warner Center. During her four years at Bouchon Bakery, she ultimately earned the position of Sous Chef.
Stefanie joined Patina Restaurant Group as a member of Lincoln Ristorante’s opening team. As Sous Chef, she worked alongside Pastry Chef Richard Capizzi, deepening an acute understanding of modern Italian desserts. Under the guidance of Chef Capizzi, Stefanie developed Stella 34 Trattoria’s remarkable dessert, pastry and confection program. Throughout her seven-year tenure, she has opened and currently oversees five Patina operated outlets within Macy’s.
When Stefanie is not working, she enjoys crime shows, reading, and board games. She especially enjoys spending time with her husband, Luis, and children, Francisco and Julia Rose.