Executive Pastry Chef
Coming from a humble background in Uruguay, Chef Alejandra Nicolon was raised learning the values of family, hard work, integrity, and fairness. It was these values that guided her into pursuing a graduate degree from the Gato Dumas Culinary School in Uruguay, and then to the Hoffman Pastry School in Barcelona.
After leaving Spain, Alejandra moved to New York City and launched her career at Jean-Georges, Perry St - working on the savory side of the menu. It was during this critical time in her career that Alejandra realized that pastries were her true passion and decided to join the team at Eleven Madison Park, where she worked as a Chef de Partie for over a year until the restaurant was temporarily closed due to COVID-19. Once New York City reopened, Alejandra worked at Levain Bakery and then as a Pastry Sous Chef at Thomas Keller's, Per Se. She has now joined the Ipanema Food Group as our Executive Pastry Chef and will be creating pastries and desserts for Bica and Ipanema.