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Executive Pastry Chef Ellen Mirsky began her career as a fashion designer. Having earned a BA from Syracuse University, she spent a postgraduate year in London at St. Martin's School of Art to study design. She soon decided to follow her true passion and attended New York's Institute of Culinary Education (ICE), graduating with a degree in pastry arts.
Her dessert creations are fueled both by her design training as well as a love for travel. Ellen continues to pursue her penchant for international cuisine and culture, visiting pastry and chocolate shops around the world to taste local sweets and to broaden her palate. She has built a well-deserved reputation in the kitchens of some of the country's most celebrated chefs, including Charlie Palmer, Todd English, and Pichet Ong.
Working under the tutelage of Head Chef Brad Farmerie, Ellen expresses her culinary philosophy in tandem with PUBLIC's, incorporating exotic ingredients in her seasonal desserts. Her specialty is combining classic, sweet flavors with salty, acidic, and savory ingredients to create desserts with an unusual twist. |
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| Read Head Chef's Bio |
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