Standing on a stepstool in the kitchen of her Italian grandmother’s house in the Boston area, Aurea-Anne at the age of eight, fell in love with the art of baking. Now thirty-five years later, she continues to follow her craft in her second season at the Sagamore Inn as Head Baker creating her specialty cakes pies and desserts working with and for the Bilodeau family.
Self-taught, she continues her passion of baking by learning from watching other master chefs and reading on the latest techniques. The dream of attending a culinary art school was put on hold as she raised her children, but this did not stop her from achieving her goals. She gathers information from every source and has been fortunate to have baked with and for a number of private customers on Cape Cod. Aurea- Anne has also had the opportunity to created beautiful pastries pies cakes and desserts for the Dunbar Tea Room in Sandwich.
Visit the Sagamore
Inn to enjoy one of Aurea-Anne’s delicious dessert creations during Cape &
Islands Bakes for Breast Cancer.
Benjamin Copeland’s path to Harbor
View Hotel has included turns at top resorts across the U.S., but it was an
international detour in 2013 that shaped his approach to the kitchen and life.
Armed with a wealth of early career experience, Copeland headed to Hanoi as a
volunteer chef instructor at a vocational training school for disadvantaged and
disabled youth. The experience made him more mindful of waste and more
charitable with his time—attributes he tries to impart to his team today.
In the six years since his trip to
Hanoi, Copeland has served as pastry chef in destinations as diverse as The
Gasparilla Inn and Club in Boca Raton, Basin Harbor Club in Vermont, Game Creek
Restaurant and Club in Vail, and Jackson Lake Lodge in Jackson, Wyoming. His
early career included positions at Emerald at Queensridge in Las
Vegas; Park Hyatt Beaver Creek Resort and Spa (Colorado); Hyatt Grand Champions
Resort, Villas and Spa in Indian Wells, California; The Falls Prime Steak House
in Palm Springs; Hotel Victor in Miami; St. Andrews Country Club in Boca Raton;
and Heidi’s Bakery in Tallahassee.
Copeland is a veteran of the U.S. Navy and Naval Reserve.
Enjoy his delicious dessert at Bettini and Roxana Bar at The Harbor View Hotel in Edgartown on Martha’s Vineyard.
Chef Brett, a native of Cape Cod found her calling while growing up in a chef family. It was from working beside her grandfather, who was a chef where she learned some of her greatest lessons about navigating in a busy kitchen.
She enrolled in the culinary arts program at Newbury College in Brookline, MA. Shortly after graduation, she found herself working at Charles Hotel in Harvard Square. After eight years she decided to move back home to Cape Cod. Securing a job at the Woods Hole Golf Club as the Executive Sous Chef in 2009 she found herself adding her touch of creativity.
All entrees, desserts, and sauces are made in house from scratch. Brett is an advocate on eating fresh, healthy and directly from the source when possible. With over 20 years of experience, her goal is to delight guests with her contemporary, refined cuisine.
Visit Chef Brett at the Cape Grille during Cape & Islands Bakes for Breast Cancer. Save room for her incredible and tempting dessert. It raises money for breast cancer!
Jamie grew up in the boonies of New York, spending most of her time baking for her friends and teammates. From a family of nurses, she branched off and pursued her passion of baking and pastry. With good grades and drive, she continued her education at Newbury College in Brookline, MA. Jamie balanced six-hour classes, playing on her college’s soccer team and a full-time job at the beginning of her pastry chef career as only a sophomore. In this time she refined and sophisticated herself in her field. After graduating with a Bachelors Degree in Culinary Management, she decided she needed a change of scenery and even a change of hospitality work. She found comfort in the Ocean state and was employed by one of the most well-known restaurants on the shore. The Coast Guard House had become a new beginning for Jamie as she began her job as the front of house manager. After 6 months of front of the house management, Jamie missed her chef coat. With a small transition, she found herself back to her roots covered in flour as the first Pastry Chef the Coast Guard House has ever had. When away from the kitchen, Jamie continues to enjoy playing soccer, going to the beach, and spending quality time with friends and family.
Visit Jamie at the Coast Guard House during the week of Rhode Island Bakes for Breast Cancer and enjoy her dessert that will help raise money for breast cancer research.
than a decade in the industry, chef Michael Rostafin is the Restaurant Chef
at Miel, a Provence-themed Brasserie located in the award-winning
InterContinental Boston. He skillfully applies his market-driven culinary
inspirations to each menu offered in the three-meal signature restaurant, as
well as RumBa Rum & Scotch Lounge, and seasonal Five-10
Waterfront. Rostafin and his team focus on contemporary French cuisine with
clean flavors and local, seasonal ingredients, elevating brasserie fare without
overwhelming flavors or excessive accoutrements. ‘We like to grow the
ingredient to taste like that ingredient, prepared simply, but really, really
well”, said Rostafin.
often passes through local farmer’s markets for inspiration and strives to
source produce from within the property; a 5th floor hotel roof deck beehive
supplies a biannual honey-centered menu, a farm-to-table concept Rostafin plans
to expand upon. On Rostafin’s French-style brasserie menu, he has
fine-tuned the food offerings while incorporating international influences.
studied Music Education and Trumpet Performance at Ithaca College.
After teaching two years of teaching in New Haven, Connecticut, he put his
education career on hold to explore his lifelong passion to cook
professionally. He joined a well-known Connecticut catering company located in
lower Fairfield County and absorbed every piece of culinary knowledge he could
get his hands or eyes on. From there, Rostafin jumped into his first
professional kitchen joining Bobby Flay’s Bar Americain at
Mohegan Sun Casino. After three years working under Chef de Cuisine Leia
Gaccione, Rostafin met his future wife at a Laurent Gras James Beard dinner in
New York City. In pursuit of love and a culinary career, he moved to
Manhattan and joined Todd English’s Crossbar as a Sous Chef
and shortly Chef de Cuisine. Nine months later Rostafin moved to Todd
English’s Ca Va Brasserie at the Intercontinental Hotel in
Times Square as Chef de Cuisine.
and his wife left Manhattan’s West Village in early 2016 for Boston’s South
End. Rostafin took on the role of Chef de Cuisine at the Forbes Five Star
Boston Harbor Hotel Meritage Restaurant and Wine Bar. After just
under a year at the Boston Harbor Hotel, Rostafin moved up the street to the
InterContinental Hotel where he currently resides as the Restaurant Chef.
from Newtown Connecticut, Rostafin currently resides in Boston’s South End with
his wife and cat. He is a member of the Massachusetts Audubon,
International Trumpet Guild, and United States Golf Association. In his
spare time, Rostafin enjoys mountain biking, hiking, golfing and fishing.
If Rostafin is not in the kitchen at InterContinental Boston he is most likely
found fishing or relaxing on Cape Cod.
Please visit Miel and enjoy their special dessert that will raise money for breast cancer research.
Sarah hails from Pennsylvania, where she grew an affinity for baking and pastry. Prior to attending Johnson & Wales University in Providence, Sarah worked at Crossroads Bake Shop. Sarah has been an integral part of the Seven Stars Bakery team for 13 years, leading both the Pastry and Bread Departments as the Production Manager and Head Baker. Sarah enjoys creating new recipes and all things fermented.
Sarah always creates a delicious cookie for Rhode Island Bakes for Breast Cancer. Visit any of their three locations and get their cookie that raises money for breast cancer research.
Pino Maffeo is an award-winning chef with an impressive background
in culinary training and a unique food philosophy. Maffeo’s strong
Italian roots have kept him drawn to the culinary world since a young age and
after attending Newbury Culinary College, the East Boston native took off on a
culinary “tour” around the country, working at numerous restaurants within
different cities such as San Francisco and New York City, where he learned the
art of world cuisine from an impressive roster of European chefs.
In San Francisco, Maffeo opened Molhern & Shackern alongside
Laurence Vito, who, at the time, was a spokesperson of Californian cuisine,
before taking over as chef de cuisine at San Francisco’s Inn at the
Opera where he spent three fruitful and distinguishable years.
Maffeo eventually moved back to Boston and became executive chef of Sage
Restaurant, an instant hit located in Boston’s famous North End, an Italian
haven where he helped change the entire mentality of how the neighborhood ate
and brought a new standard of cooking to the esteemed Boston neighborhood.
In 1988, Maffeo brought his wealth of talent to Manhattan where he
earned rave reviews from Crain’s New York Business and The
New York Times for his inventive menus and unique approach.
He returned to Boston and brought Louis Boston’s Restaurant
L to fruition, which within a year became noted as one of the most
acclaimed new restaurants in the country.
Maffeo garnered several media awards including being named “Top
Ten New Restaurants of the Year” by Travel & Leisure, “Best
New Restaurants in the World” in Robb Report’s “Best of the Best”
issue and one of “Boston’s Best New Faces.” He also was chosen by Food
& Wine Magazine as one of the “Best New Chefs” in America.
Maffeo has appeared on NBC’s“Today Show”, CBS’s“The
Early Show”, The Food Network, “Good Morning America” and PBS’s “Simply
Ming” hosted by fellow Boston chef extraordinaire Ming Tsai.Additionally,
Maffeo has been featured in Men’s Health, Playboy, The New
Yorker, Food & Wine, Bon Appetite, Where Magazine, Art Culinaire,
Food Arts, The New York Times, The Boston Globe, and many more.
Maffeo has been a special guest speaker at Massachusetts Institute of
Technology for The Lemelson-MIT Program that is dedicated to honoring the
acclaimed and unsung heroes who have helped improve our lives through
Today, Maffeo is the executive chef at the acclaimedil Molo restaurant in Boston’s historical North End neighborhood which opened along Commercial Street in July of 2016.
We are grateful to have the support of Pino Maffeo in this year’s Boston Bakes for Breast Cancer. Visit Il Molo in The North End and save room for his very special dessert which will raise money for breast cancer research.
Shawn was born and raised in Abington, Massachusetts, Shawn Dresser realized his passion for culinary at the young age of eight. He found a love for cooking shows and admired through his screen the talents of Julia Child and Jacques Pépin. Picking up new skills along the way, Shawn committed to cooking full Sunday dinners for his family, unknowingly beginning his successful career in hospitality.
Despite his young age, Shawn always showed an eagerness to learn and grow as a chef- even asking for a wok on his 10th birthday! This drive and passion to succeed only grew as he attended the French Pastry School in Chicago, Illinois as well as the Notter School in Orlando, Florida and Newbury College in Brookline, MA.
Prior to joining the Boston Harbor Hotel team in 2008, Shawn was a Pastry Chef at the Hotel@MIT and the Seaport Hotel in Boston.
Formally trained in savory, Shawn Dresser has become the creator behind all of the perfect pastries and decadent baked goods at the Boston Harbor Hotel. Shawn is passionate about his role as Executive Pastry Chef, and his immense talent and artistry are displayed in his creations that are equally as eye-catching as they are delicious.
Aside from being in the kitchen, Shawn finds the most joy spending time with his wife, Nicola, and his daughter, Audrina.
We greatly appreciate the support of Shawn and Rowes Wharf Sea Grille in this year’s Boston Bakes for Breast Cancer. He will have an amazing dessert waiting for you which will help us raise money for breast cancer research.
Comedor chef-owner duo Fernanda Tapia & Jakob White met while
studying culinary arts at Boston University and after years of working in
kitchens in and around Boston, they decided to open their dream restaurant.
Hailing from their respective backgrounds, upstate New York and Santiago,
Chile, they pair their childhood flavors with the technique and skills they
accumulated over the years to create the food they serve at Comedor.
Each and every year during the week of Boston Bakes for
Breast Cancer,they create a special ice cream flavor. 100% of the sales from their creatively
crafted ice cream flavor supports breast cancer. Visit them, save room for dessert. Indulge, it is after all for a good cause.