Pauline Balboa PeleaPastry Chef
As pastry chef, Pauline Balboa Pelea is responsible for all aspects of Bouchon Bakery’s pastry operations at the Rockefeller Center location, which includes the management of the culinary team and the development of new products.
Pauline has been a part of the Rockefeller Center pastry team since the bakery’s opening in 2011 when she transferred from Bouchon Bakery & Café at Time Warner Center. It was there that she started her career with 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 Bachelors 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 – Hyde Park.