Who is the pastry chef at Brushstroke?

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Brushstroke pastry chef Nana Paturet’s food philosophy reflects her multi-cultural Manhattan upbringing. Raised on Roosevelt Island by her French father and Japanese mother, Paturet took trips to both France and Japan as a child, soaking in her family’s culinary traditions. She later attended the world-renowned Le Cordon Bleu cooking school in Paris, studying pastry and French culture. Paturet aims to craft delicious Japanese desserts with a French twist. To wit, you might just want a second helping of creative twists like soy milk panna cotta over sweetened red beans with matcha tea sauce or the sake/lychee sorbet over white peach purée to finish off your meal at this Forbes Travel Guide Four-Star restaurant.

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