As director of Thomas Keller’s Bouchon Bakery, Alessandra Altieri oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.
Alessandra first joined the team in 2009 as pastry sous chef at Per Se. During her time there, she adapted quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen. Alessandra’s hard work and dedication earned her a promotion as the pastry chef for Bouchon Bakery at Time Warner Center, where she managed pastry production for both the café and retail operations.
In 2011, Alessandra was the opening pastry chef for Bouchon Bakery at Rockefeller Center. Two years later, she was promoted to also serve as general manager. Chef Keller entrusted her with a dual position because of her strong leadership and dedicated oversight of daily operations.
Previously, Alessandra worked at Park Avenue Café in New York City. In 2006, she earned a position at Relais Dessert Payard Patisserie & Bistro, where she later became the pastry sous chef.
Alessandra grew up in New Jersey in a traditional Italian family that loves to cook. Through her mother and grandmother bringing people together with food, she developed a love for cooking on her own. She attended culinary school at The Restaurant School at Walnut Hill College of Philadelphia, where she earned her an associates degree in pastry arts.