2007 New York Rising Star Pastry Chef Bill Corbett started out dishwashing in the canteens of his native Waterloo, Canada, broke into the New York pastry scene when a friend gave him Lincoln Carson’s business card, and went on to work with key players in the world of American avant-garde.
In 1999, after spending several years kitchen hopping, Corbett traded Canada for Florida, working as a kitchen manager at a local café. Corbett came to New York in 2002, working the line at a small Brooklyn eatery before claiming a post under Lincoln Carson at B.R. Guest. Under Carson, Corbett developed a sense for classic pastry technique and left with a serious technical foundation that allowed him to push into new terrain.
Carson introduced him to then wd-50 pastry chef Sam Mason, who hired Corbett as his pastry sous and taught him about integrating sweet and savory and breaking the rules – intelligently. The next step was the executive pastry chef post at Dona; when Dona closed in January 2007, Corbett relocated to Anthos, a Greek-inspired project by Michael Psilakis and Donatella Arpaia. At Anthos, Bill (who has no Greek background) had the interesting task of creating a modern Greek dessert menu. His creations came from intensive research and were inspired by everything from classic Greek street food like loukoumades to the entire flavor profile spectrum of sesame in different raw and processed forms.
In August 2007 Corbett re-located to San Francisco, California to take the pastry chef position at Michael Mina He is currently the Pastry Chef at Absinthe Brasserie & Bar.