Melissa Fritz

I would describe myself as a pastry professional that has a strong passion for continual growth through the exploration of techniques, trends, and ingredients. I have prided myself on building strong teams as a key to the successful execution of intricate and artful pastry preparations. My experience has helped me to be well rounded in the kitchen and allowed me to work towards perfecting my skillsets.

I am well versed in a multitude of applications to include Viennoiserie, European breads, chocolates and confections, sugar work, petits fours, entremets, and petits gateaux. I love combining new flavors and textures to heighten each guest’s experience while imploring all of their senses.

My experience includes a 12-year tenure as a professor with the Culinary Institute of America working at both the New York and Texas campuses. Before teaching, I worked at several Relais and Chateaux properties where I was able to learn how to create very customized guest experiences. My time at hotels like the Four Season’s in Philadelphia and Charleston Place in South Carolina, enabled me to enhance my speed and skill while executing high-end production.

I have also had the opportunity to work in some elite country clubs, like Cassique the Kiawah Island club underneath Tom Collichio.

These vastly different experiences and venues have helped to shape my skills as a pastry chef and also taught me how to successfully navigate within a high-end kitchen.

I have an associate's degree in baking and pastry arts, a bachelor’s degree in food service management, and a masters degree in food business.