Executive Pastry Chef
In Maine, where Cory Colton was raised, there is not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers' television show “Death by Chocolate.” Colton followed his passion to the Culinary Institute of America and during his time there, interned at The Trellis in Williamsburg, Virginia. After graduation, Colton accepted a position in the pastry kitchen of the St. Regis in Aspen, which created desserts for the hotel, as well as Todd English's restaurant, Olive's. Colton moved to New York, where he worked in the pastry kitchens of Lespinasse and the St. Regis under Patrice Caillot Colton's theory for pastry focuses on taste and simplicity. His refreshingly simple selection of desserts for Quality Eats demonstrates that he values fresh seasonal ingredients above all else and uses them as the main components of each flavorful dessert. Cory recently attended Ice Cream University to hone his skills, as he develops the selection of housemade ice cream flavors, available by the “dressed up”scoop.