EXECUTIVE PASTRY CHEF
Laura Cronin grew up having a love for food at an early age, working in bakeries in her hometown of Berkeley Heights, New Jersey. After graduating culinary school at Johnson & Wales University in Rhode Island, she moved across the country to pursue a career on the baking team at the San Francisco Baking Institute under the tutelage of Michel Suas. A year later, Laura relocated to Paris and enrolled at the Ecole Gregoire-Ferrandi, which led to an apprenticeship with Chef Angelo Musa. In 2011, Laura moved back to the States and worked in several restaurants including Zero Zero and Perbacco, where she was named San Francisco Chronicle’s Rising Star Chef and Zagat’s 30 under 30 list. In 2017, Laura moved to New York City to join the Eleven Madison Park team as a Pastry Sous Chef leading the team through the restaurant’s reopening and working closely with Executive Pastry Chef Mark Welker, she assumed the Pastry Chef role in 2019.