Rowan Johnson ’00

Spotlight On: Rowan Johnson ’00Baking and Pastry Arts

Lecturing Instructor—Baking and Pastry Arts


Professional Experience:
Pastry Chef, Altamarea Group, NYC; Veritas, NYC; Redd Restaurant, Yountville, CA. Pastry Consultant. Lead Tournant/Baker, L’Atelier de Joël Robuchon, Four Seasons Hotel, NYC. Pastry Sous Chef, Picholine, NYC; Gordon Ramsay, The London Hotel, NYC. Pastry Assistant, Auberge du Soleil, Rutherford, CA. Seasonal Chocolatier, L.A. Burdick Chocolates, Walpole, NH. Seasonal Pastry Chef, Red Sky Ranch Golf Club, Vail Valley, CO; Edgartown Yacht Club, Martha’s Vineyard, MA. Seasonal Pastry Assistant, Larkspur Restaurant, Vail, CO. Event Coordinator, Capers Catering, Arlington, MA.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499