Chef Melissa Walnock is the associate dean of Baking and Pastry Arts at the Culinary Institute of America (CIA), blending visionary leadership with hands-on expertise to shape the future of pastry education.
A Certified Hospitality Educator (CHE) and master of high-end desserts and wedding cakes, she is celebrated not only for her innovative techniques—like her signature decorative chocolate spray and striking use of negative space—but also for her deep commitment to student growth. Her career at CIA has spanned roles as chef-instructor at the award-winning Apple Pie Bakery Café and pastry chef at the American Bounty Restaurant, where she helped bridge classroom learning with real-world experience.
Her culinary journey began in the suburbs of New Jersey, where she cooked for her father and two older brothers while her mother worked night shifts as a nurse. That early sense of responsibility and creativity led her to pursue a bachelor’s degree in Baking and Pastry Arts Management from CIA, graduating in 2001.
She spent the next decade honing her craft alongside some of the country’s most respected chefs, with roles including pastry chef at Nicholas (Red Bank, NJ) and Tabla (New York City); pastry chef de partie at The French Laundry (Yountville, CA); pastry sous chef at Jean-Georges V Steakhouse and head of production at Jean-Georges (NYC); and pastry cook at Union Square Café (NYC) and The Breakers (Palm Beach, FL).
In 2011, she returned to her alma mater to share her knowledge and inspire future pastry professionals. For Walnock, the most gratifying moments have been watching students master techniques, whether it’s finally the perfect application of buttercream or being able to pipe 100 identical macarons.
Chef Walnock appeared on Netflix’s Next Gen Chef series filmed at the Culinary Institute of America.