Stephanie Cho is the Pastry Chef at Chambers in New York City, where she oversees the restaurant’s dessert and bread program. A native New Yorker raised in Queens, Stephanie brings a distinctive perspective to the pastry menu at Chambers, blending classical training with a love for nostalgic flavors with creative twists.
Stephanie earned a B.S. in Economics from The Wharton School at the University of Pennsylvania and began her career in finance, working at Goldman Sachs, before deciding to pursue pastry professionally. She enrolled in the Pastry & Baking Arts program at the Institute of Culinary Education in New York, where she refined her skills and cemented a culinary career path.
Stephanie went on to train in some of New York’s most acclaimed kitchens, including Blue Hill at Stone Barns, before joining Restaurant Daniel, where she spent two and a half years and rose from Pastry Cook to Pastry Sous Chef.
At Chambers, Stephanie was first drawn to the restaurant’s ethos and the opportunity to build and evolve the pastry program. Her style reflects a foundation in classical French technique while embracing seasonal produce, balance, and thoughtful inclusion of spirits and beverages.
When not at the restaurant, Stephanie is often baking in her own kitchen (she's an avid home baker). She's also a freelance food writer, editor, recipe developer, recipe tester, and food styling assistant. She has contributed to publications including the New York Times, Bon Appetit, Epicurious, King Arthur Baking Company, Eater, Resy, and Food52. She lives in downtown Manhattan with her husband and enjoys running, reading, and eating around the city.
