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Chicago Gourmet - bio: Toni Roberts
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Toni Roberts

Executive Pastry Chef Toni Roberts’ passion for sweets began when she was a young girl baking with her grandmothers. Chef Roberts explains, “we always had fresh produce and ingredients, which helped to develop my palate over the years.” Falling in love with the art of baking at a young age, she brings invaluable lessons and experiences from a diverse line-up of restaurants across the nation to her current role as Executive Pastry Chef at cibo matto, the James Beard-nominated, modern Italian steakhouse located at theWit hotel. At cibo matto, Chef Roberts is responsible for the vision and orchestration of the cibo matto dessert menu and special events at the hotel.
Chef Roberts graduated from The Culinary Institute of America (CIA) with an Associate of Baking and Pastry Arts in 2005. While attending school at the CIA, she completed and internship as a Pastry Cook intern at Farallon in San Francisco. Chef Roberts relocated to Boston after graduation, where she worked at Grill 23 Restaurant and Bar and at Excelsior Cuisine and Cocktails, assuming the role of Pastry Assistant at both establishments. After exploring and experiencing endeavors in a variety of cities Chef Roberts made the move to Chicago where she worked as Party Sous Chef at Custom House restaurant and C-House.
At C-House, Chef Roberts earned acclaim as one of Chicago’s top young pastry Chefs. In 2009, she won the Jean Banchet Award for Culinary Excellence for Rising Star Pastry Chef, along with PastryScoop.com’s Pastry Chef Best Dessert Menu Award. Most recently, she was nominated for the Jean Banchet Best Celebrity Chef award in 2010.

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