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Jennifer Costa

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Jennifer Costa uses her pastry skills to create beautiful, well-rounded desserts for all avenues of the business from restaurants, to banquets, to special functions, along the way teaching young pastry cooks the classic techniques.
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The Breslin Bar and Dining Room
Executive Pastry Chef
Johnson and Wales University
United States
New York

As a young girl growing up in Sonoma County, Jennifer discovered her love for the kitchen when she took a job working for her mother at Kendal Jackson. At first she worked in the banquet department setting up and breaking down parties at the winery, but since that didn't seem very exciting she made her way into the kitchen every free minute she had. After begging the chefs to show her the ropes, they finally decided to give her a chance and it was an instant kind of love, some might say fireworks.

Soon after, Jennifer signed up for Johnson & Wales and counted the days until high school was over and she could start the path to what she loved! When it came time to declare a major, she found pastries to be the right fit as she loved food and art - both required to make a great pastry chef. After college she traveled to Bray England and worked for Michel Roux, where she learned to enjoy the classics; learn them, embrace them, and love them. To this day she finds classic French pastries to be the most beautiful works of edible art and she enjoys making her own with new and creative twists.