Thomas Keller

As pastry chef, Pauline Balboa Pelea is responsible for all aspects of Bouchon Bakery’s pastry operations at the Hudson Yards location, which includes the management of the culinary team and the development of new products.  

Pauline most recently worked as Pastry Chef at Bouchon Bakery in Rockefeller Center, where she had been since the bakery’s opening in 2011. Prior to Rockefeller Center, she had worked at Bouchon Bakery & Café at Time Warner Center, where she started her career with Chef Thomas Keller as a chef de partie in 2010. 

Her prior work experience includes positions in the pastry departments of Gramercy Tavern, Le Cirque and Kyotofu Dessert Bar in New York, as well as Kai Japanese Restaurant in the Philippines. 

After graduating with a Bachelor of Science in Business Management from De La Salle University in Manila, Philippines, Pauline earned an Associates degree in Baking and Pastry Arts from the Culinary Institute of America in Hyde Park.