Lacroix at the Rittenhouse
| Philadelphia, PA
Born and raised in Somerdale, New Jersey, Matt Maslowski began his
culinary career at age 14, working as a dishwasher for a nearby
catering company. While working private parties, he became acquainted
with the pastry arts and decorative desserts. Intrigued by their
sugary perfection, Maslowski decided to learn everything about pastry
and to get his foot in the door, he took a part time job as a pot
washer at a local bakery.
Maslowski began working harder and faster to get his dishes washed
so he could observe the bakers decorate and finish the cakes. He
asked hundreds of questions each day, determined and eager to learn
all he could. Impressed by Maslowski’s enthusiasm and insatiable
knowledge, the head baker offered to train him in cake decorating.
Maslowski knew he had found his true calling and went a step further,
enrolling in the Restaurant School of Philadelphia. Excited to learn
in both the kitchen and classroom, Maslowski completed school in
1990, graduating second in his class with honors.
His apprenticeship led him to the Fountain Room at The Four Seasons
in Philadelphia where he spent the next seven years working under
some of the finest chefs in Philadelphia, such as Executive Chef
Jean-Marie Lacroix and his mentor, Executive Pastry Chef Eddie Hales.
Following the Four Seasons, he was recruited to become the Executive
Pastry chef for Player’s Island Hotel and Casino in Louisiana,
where he spent the next two years honing his pastry skills.
He later returned to Philadelphia as executive pastry chef, working
alongside executive chef Tony Clark at the Sheraton Rittenhouse
Square and then returned to The Fountain Room at The Four Seasons
as the assistant pastry chef. Once again, his skills were sharpened
as he worked closer with Chef Lacroix on upgrading and adapting
the current style of the desserts and presentation. Maslowksi soon
left to work at several local renowned establishments including
Ciboulette and Novelty.
Two years later, Maslowski and Chef Lacroix were reunited after
Lacroix invited his protégé to be the pastry chef
in his prestigious new restaurant, Lacroix at The Rittenhouse. Here
at Lacroix, Maslowski’s desserts are often described as “progressive”,
producing sweet and savory combinations such as olive ice cream
with sweet tomato tarte tatin and port poached pear with goat cheese