Pastry Chef James
New York, New York
James Distefano is currently the executive pastry chef at CxRA, Restaurant Associates’ catering commissary where the focus is on producing top quality food for some of New York City’s most prestigious events, galas and fundraisers. Prior to joining the CxRA team, James was a member of the Pastry and Baking faculty at the Institute of Culinary Education where he helped mentor the next generation of aspiring pastry chefs and bakers.
Previous to his stint at I.C.E. James was the executive pastry chef at the Michelin-starred Rouge Tomate in Midtown Manhattan where he was lauded for his work focusing on seasonality, sustainability and health utilizing alternative grains and sweeteners.
James has spent over twenty years working in New York City for some of the city’s most acclaimed chefs including David Burke, Richard Leach and Joe Murphy as well as a stint in Vonnas, France at the Michelin three star restaurant Georges Blanc.
In his free time James enjoys taking road trips with his wife, traveling and spending time at the beach.