Laura DiGiorno, Pastry Chef
Laura joined the Valley and Garrison team as pastry chef in 2007 with an extensive background in baking. After graduating from the NY Restaurant School (now the Art Institute of New York City) in 1995, Laura honed her baking and managerial skills at the Rye Town Hilton in Westchester. She worked there for four years, rising from an entry-level position to the head pastry chef, overseeing a staff of four and responsible for all pastries and desserts at this high volume property – from every breakfast muffin served through room service to the a la carte dessert menus at the two restaurants as well as the ornate wedding cakes.
In 1999, Laura was hired as the pastry chef at the Inn at Pound Ridge, working there in its hey day. “This was a huge change of pace for me, and the time at the Inn allowed me to develop my own personal style of baking individual desserts.” Prior to joining Valley at the Garrison, Laura was pastry chef at the highly regarded Castle on the Hudson in Tarrytown. Known for her riffs on American retro classics with contemporary presentations, look for Laura to venture into the herbs and vegetables grown on the Garrison Farm for new inspiration. “I’ve been experimenting with corn, tomatoes and beets for our Eat Local menu, and I’m excited about creating sweets using the savory produce from the garden.”