With just over a decade of professional pastry experience, including a degree from the Culinary Institute of America, Kerry Levesque has become one of the youngest talents to helm The Ritz-Carlton, Boston’s hotel pastry program. In her role as Pastry Supervisor at the hotel, she has elevated the pastry program to widespread acclaim. According to the hotel’s Executive Chef Robert Bruce, Kerry’s pastry department touches every area of the hotel, from desserts in Artisan Bistro and Avery Bar, to seasonal ballroom buffets with extravagant party stations, to creating highly personalized and themed guest amenities. She’s also been the creative force behind the hotel’s holiday pastry décor which is seen and enjoyed by thousands of guests passing through the hotel lobby during the festive holiday season.
In her role as pastry supervisor, Levesque also oversees all pastry operations for the hotel’s social events including weddings, large corporate events and non-profit galas and is responsible for the daily a la carte Club Lounge pastry presentations.
Levesque’s zest for her craft keeps her work relevant and creative and she continuously gets recognized by guests and peers for her exceptional work, drive and involvement with community partners like the non-profit, Family Reach, where she’s orchestrated the annual fundraiser’s pastry course with the such notable chefs including Joanne Chang. For guests of Family Reach, Levesque creatively provided a climatic “wow” for the evening with each of her hand-made desserts made to look like late-snacks but were actually pastry burgers, pieces of sushi and fruit caviar in sweet disguise.
Always one to challenge herself and her team, together they have built a14-foot tall lighthouse from gingerbread and macaroons in the hotel lobby, and to celebrate the holiday season and the hotel’s relationship with the Boston Ballet during performances of The Nutcracker, she constructed an actual ballerina made from chocolate. In addition, Levesque has also built a life-size gingerbread “shoppe” which covered the facade of the hotel’s holiday gift shop. The shoppe was 18 feet long by 11 feet high and made with real gingerbread bricks, frosting and treats from the “Land of Sweets.” All of these structures are made and supervised by Kerry, they are larger than life and they are made entirely from sweets and pastries.
Executive Chef Bruce says that Kerry’s contributions to the hotel’s culinary team are “beyond compare. She’s a talent who loves her job, and her passion and enthusiasm clearly show in every pastry and dessert that she presents to our guests. She makes every Ritz-Carlton experience that much more memorable, and sweeter of course!”
Outside of the pastry kitchen, you can often find Levesque, a native of Massachusetts, weekending at
Visit Artisan Bistro at The Ritz-Carlton, Boston during the week of Boston Bakes. Save room for their special dessert that will raise money for breast cancer research.