DEBORAH RACICOT
Executive Pastry Chef 

As Pastry Chef of the acclaimed Gotham Bar and Grill, Deborah Racicot is motivated by a desire “to leave guests with the best memory possible.” Her irresistible and ever-changing dessert menu invites guests to indulge in down-to-earth desserts and then surprises them with exciting hints of flavors inspired by the season.
   
Growing up in Vermont, Racicot’s favorite childhood game was playing chef, baking for her sisters with her Easy Bake Oven and cooking with her family, using fresh, home-grown ingredients from their garden.
     
While earning her business degree at Gordon College, Racicot took a job as a waitress but was quickly drawn to the excitement of the kitchen. She began to educate herself about the industry, exploring recipes and learning to recognize distinct ingredients and flavors. When the manager at Seattle’s Italia tasted a birthday cake Racicot made for a friend’s party, he was so impressed that he promptly offered her a job as his pastry chef.
   
Eager to train with the best and continue her ongoing quest of “finding the perfect combination of flavor and art,” Racicot moved to New York to work under Claudia Fleming at Gramercy Tavern and then Richard Leach at La Côte Basque. After honing her skills, she was ready to take the helm of three-star restaurants, first at Aquavit and then at Picholine. After four years with Terrance Brennan, as both Executive Pastry Chef at Picholine and Consulting Pastry Chef at Artisanal Bistro and Wine Bar, Racicot joined Gotham Bar and Grill in 2002.
   
Racicot was drawn to Gotham for its attention to fine detail and shared Portale’s love for recipes based on seasonal ingredients. She brings elegance and revelation to the New England inspired desserts she creates. Depending on the season, guests can enjoy S’mores with a Warm Chocolate Tart and Chicory Ice Cream or a Chocolate Mint Parfait.
   
Deborah has appeared on Martha Stewart Radio and Mike Colameco’s WOR radio show, Food Talk. Her recipes have been featured in publications including Food & Wine and Food Art, Pastry Arts, Chocolatier, and New York.  She was honored as one of the winners of PastryScoop.com’s 2006 Golden Scoop Award and was recently nominated as one of Pastry Art & Design’s Top Ten Pastry Chefs in America for 2008.