Alessandra Altieri
As Pastry Chef of Bouchon Bakery Rockefeller Center in New York, Alessandra Altieri oversees and leads the pastry department.
Alessandra grew up in New Jersey in a traditional Italian family that loves to cook. Through her mother and grandmother bringing people together with food, she developed a love for cooking on her own. She attended culinary school at The Restaurant School at Walnut Hill College of Philadelphia, PA where she earned her an Associates degree in Pastry Arts. After culinary school she moved onto working at Park Avenue Café in New York City. In 2006, Alessandra earned a position at Relais Dessert Payard Patisserie & Bistro, later promoted to Pastry Sous Chef.
Alessandra first joined the Thomas Keller Restaurant Group in 2009 as Pastry Sous Chef at per se. During her time, she adapted quickly to the philosophy and standards of the group while effectively proving herself as a leader in the kitchen. Alessandra’s hard work and dedication earned her a promotion to the position of Pastry Chef for Bouchon Bakery Time Warner Center, where she managed pastry production for both the café and retail operations.
As opening Pastry Chef for Bouchon Bakery Rockefeller Center, Alessandra believes food is emotional and can evoke memories of comfort and joy, curiosity and culture. The thrill of being a part of that experience for our guests is what drives her daily as a Pastry Chef.