From London’s Grand Galas to Café Boulud: Meet Esteemed Chocolatier and Pastry Chef Rosana Quintero
In the world of haute patisserie, where artistry meets precision, Rosana Quintero’s desserts stand as stories on a plate, each meticulously crafted to delight and surprise. A celebrated pastry chef and chocolatier, Quintero’s work, which is rooted in her Venezuelan heritage, has been honed across prestigious venues like The Peninsula London, where she recently created lavish dessert experiences for events such as the BAFTA Gala, Harpers Bazaar International Women’s Dinner and Prince’s Trust. Now, she is poised to bring her exceptional blend of elegance and flavor to Café Boulud in Palm Beach, an establishment renowned for its refined French culinary tradition under Michelin-starred Chef Daniel Boulud.
At Café Boulud, Quintero is excited to explore new culinary dimensions. She plans to expand the menu with vibrant seasonal ingredients and locally-sourced elements, enhancing the renowned Afternoon Tea service while bringing her unique vision to the Florida culinary scene.
“Rosana has extensive experience in pastry from many different countries around the world,” explains Cafe Boulud Palm Beach Executive Chef Christopher Zabita. “She is the perfect fit to run our pastry program here at Cafe Boulud Palm Beach. She has the talent and organizational skills to lead our team into a new era while also upholding the value of a French restaurant.”
Quintero’s philosophy shines through her dedication to balance, flavor and a deep respect for her craft. For her, each dessert is more than just a dish; it’s a way to connect with people on an emotional level.
“My philosophy is trying to make people happy with sweet compositions,” she admits. “They represent beauty and a sense of caring for others. I absolutely love making luxurious and detailed desserts, but I think the best things I have made are things that stay behind doors, because somebody needed a ‘pick me up.’”
At its heart, Quintero’s story is a testament to how artistry, heritage and discipline can transform the everyday into the extraordinary. Her path from Venezuela to high-profile kitchens around the world exemplifies a deep, joyful dedication to her craft. Growing up Quintero found inspiration in the warmth and richness of family gatherings, where food was more than sustenance — it was an expression of love and joy.
“I associated cooking with caring and loving the people around you and mostly showing affection with something sweet,” she recalls. “Watching my mom baking was always a joy, and I was captivated by the transformation of a batter into a spongy and tasty cake.”
Though she didn’t initially dream of becoming a chef, her youth laid an unintentional foundation with a strong sense of discipline and structure — qualities that would later prove invaluable in the demanding world of pastry. After earning a Bachelor’s of Science degree in Communications, she felt a growing pull toward the kitchen.
“There was always a little bug calling me into trying some cookie recipe, or a certain cake,” she recalls. “But it was after graduating from university, for a total and unrelated topic, that I actually got to play more in the kitchen, both savory and sweet, and started thinking about turning the hobby into an actual career.”
This realization led her to study at the prestigious Le Cordon Bleu in Miami, where she immersed herself in the world of pastry, and the unique art of working with chocolate. “Pastry is a world of its own… There’s so much chemistry and transformation in the pastry kitchen,” she explains. “And chocolate — it’s the clay of the food industry, something that can be transformed into almost anything. It connects me to my roots and still fascinates me.”
To refine her skills further, Quintero trained under two of the pastry world’s most celebrated figures– renowned chocolatier and sugar artist Ewald Notter, who lead the U.S. team to victory at the 2001 Coupe du Monde de la Pâtisserie, and Frederic Monet, a Pastry World Cup gold medalist whose shaped generations of chefs.
“Both chefs have been a true source of inspiration,” she reflects. “The most valuable lessons I have learned from them are to work consistently for what we feel passionate about… They have taught me to care about the details and create beautiful things, and the importance of flavor and balance in my pastries.”
Early on in her career Quintero, who is now renowned internationally for her expertise as a chocolatier, co-founded Dolcissima Chocolate Studio in the heart of Verona, Italy. There, she treated each bonbon like a “little jewel,” pouring artistry and care into every piece. This was more than just a business venture; it was an immersion into the delicate craft of chocolate-making, deepening her love for chocolate as a medium for creativity and connection.
After Italy, Quintero’s path led her to London, where she joined The Connaught, a Mayfair icon celebrated for its high standards and opulent style. Here, she managed the delicate balancing act of crafting desserts for the hotel’s fine dining outlets while refining her ability to innovate on classic pastry foundations. During this time, she also began working closely with Valrhona, a globally renowned chocolate brand known for its dedication to quality and innovation. This partnership further deepened her expertise as a chocolatier and expanded her understanding of chocolate as both an artistic and culinary medium.
“As a renowned chocolate brand, it is very important for us to surround ourselves with the best chefs in the industry, and we are very happy to count on Rosana,” said Vania Piomboni, Valrhona’s Country Manager for the UK and Ireland. “Her adaptability and creativity in various circumstances make her valuable to her team and the suppliers working with her.”
By the time she joined The Peninsula London as Executive Pastry Chef, Quintero was well known for turning desserts into unforgettable experiences. Early in her career, she had been inspired by renowned chefs Frank Haasnoot and Marijn Coertjens, whose work at other Peninsula properties showcased a commitment to innovation and artistry that left a lasting impression on her. At The Peninsula London, Quintero carried forward that tradition, overseeing an ambitious pastry program across its acclaimed cafe and restaurant venues, including The Lobby, Brooklands, and Canton Blue, as well as creating bespoke chocolate amenities for the rooms.
For events like the BAFTA Gala and the Prince’s Trust, her dessert stations became more than displays — they were immersive journeys into flavor and presentation.
“Rosana was my closest ally in ensuring every event closed with taste and grace. She has handled so many different situations with dedication and a human approach, making each event feel truly unique,” explains Laura Ross, Assistant Director of Group and Events Planning at The Peninsula London.
“A dessert station is never too small or too big for her; she always makes the best of it, and every client feels special. Rosana doesn’t see challenges but opportunities to evolve and have fun, which is what makes her so extraordinary.”
Earlier this year, Quintero curated a series of dazzling dessert stations for the BAFTA Gala attended by celebrities such as designer Vera Wang and actor Jason Isaacs. For the first time, the event featured four themed live stations, each designed to offer variety and encourage guests to explore. From a chocolate station with handmade truffles to freshly torched lemon meringue tarts, every detail was thoughtfully crafted to reflect the elegance of the evening.
“I wanted to showcase different types of desserts and keep them separate so our guests could mingle around their favorite station, while also encouraging them to discover what the other tables were offering,” explains Quintero.
“I also wanted my chefs to have interaction with our guests, to involve them in the finishing of some of the desserts while enjoying the ‘making of,’ hence the idea of having a chocolate station with handmade truffles, a freshly torched lemon meringue tart while also taking into consideration the seasonality, as we were still in winter.”
Set against the stunning backdrop of The Peninsula’s St. George Ballroom, the desserts blended seasonal flavors with a sophisticated aesthetic that complemented the event’s atmosphere. Highlights included the Banana and Dulce de Leche Choux, which became an instant guest favorite, and mango passion fruit bonbons that impressed with their vibrant flavors and exquisite presentation.
This dedication to quality and presentation Quintero devotes to her work turns each event into a feast for the senses, something that has helped solidify her reputation as a chef whose creations are as memorable as the events they grace. While Quintero has achieved great success already, including being a pivotal part of the team at The Mandarin Oriental Miami which achieved the Forbes 5 Stars recognition, and having an invaluable role at The Connaught Hotel and The Peninsula London, both noted as 3 Michelin Key properties, plus opening her own chocolate shop in Italy– her transition to Cafe Boulud offers a new adventure.
Quintero says, “I hope to continue delivering the level of excellence in the pastry offerings at Café Boulud, and I feel very excited to bring my cumulative experience on Afternoon Tea to the community of Palm Beach and South Florida, and be able to bring a bit more of Europe into the culinary scene of Florida.”
Known for its balance of French culinary tradition and modern innovation, Café Boulud will offer Quintero a new canvas to express her creativity as a leading pastry chef and chocolatier. With plans to incorporate locally-sourced ingredients and reimagine signature offerings like the Afternoon Tea, Quintero is poised to bring her distinctive vision to the next chapter of her career.
“I look forward to working with her to shape the pastry program into something new and exciting,” says Cafe Boulud Executive Chef Christopher Zabita. “Her desserts that we have seen will bring a welcomed change to the restaurant in terms of our pastry and dessert offerings,” says highlighting her potential to elevate Café Boulud’s culinary standing.”
For Quintero, the heart of her work lies in the stories desserts can tell, and the way they make each customer feel. Whether creating dazzling dessert stations for high-profile galas or crafting an intricate chocolate bonbon, she approaches every creation with the same dedication to flavor, detail, and the guest experience. At Café Boulud, her artistry promises to continue captivating and inspiring those lucky enough to enjoy her work.
