What we offer

My passion for culinary arts was cultivated at a young age, deeply influenced by my grandmother's traditional Italian cooking. In 2002, my mother lost her battle with breast cancer. This personal tragedy motivated me to leverage my culinary skills in raising money for breast cancer foundations. Subsequently, I pursued a formal education at Tisch School of the Arts, New York University. 

In New York, I worked alongside Jacques Torres, a Chocolatier in the DUMBO neighborhood of Brooklyn, N.Y. Following my experience with Chef Torres, I attended The French Culinary Institute in New York City and graduated in 2008 with a degree in Classic Pastry Arts.

After graduating, I worked at many top fine dining establishments in New York City: Thomas Keller's Bouchon Bakery, Per Se, Jean Georges Vongerichten's Spice Market, and Daniel Boulud. I later moved to Miami Beach to assist in opening Daniel Boulud's DB Bistro. In addition to my work experience, I was involved with working at charity events such as Autism Speaks, Sweet Event, the Little Light House Foundation, and Jazz Aspen Snowmass.

In 2009, I was a strategic member of Chef Richard Capizzi’s team in the Top 10 Pastry Chefs of America Competition. Our team received honors for our work and was recognized by the Food & Wine Organization and The James Beard Foundation.

In 2014, I relocated to Miami Beach to launch my boutique pastry business, Sweets by Stephanie. I craft a wide array of delights such as cupcakes, cookies, tarts, custom-made wedding cakes, and much more. Each pastry is made from scratch with fresh organic ingredients from all parts of the world, including delectable European chocolates and exotic vanilla beans from Tahiti, to provide my clients with the finest quality desserts. Sweets by Stephanie became known after sponsored appearances at large foundations in Miami. These appearances led to acquiring affluent clientele in New York City and Miami. I then started to cook savory food for large catering companies in NYC such as Rubbart (formerly Sonnier & Castle), Pinch, Aquolina, and Purslane. The experience that I gained at these companies inspired me to become a personal chef focusing on both savory, sweets, and to launch Chef Stephanie. 

In 2020, I expanded my business to Aspen, Colorado and now serve New York, Aspen, and Miami. The services I provide are: personal chef, catering large private events, dinner parties, birthday parties, baby showers, weddings, business gatherings, and private lessons.