Pastry Chef Catherine Schimenti of AlleyCat - Biography

Long Island, NY

September 2017

Catherine Schimenti began cooking professionally in her teens. When a teacher suggested she pursue a culinary career, the Long Island-native applied to Johnson & Wales University in Providence and enrolled in 1998.

After graduating, Schimenti worked at Long Island’s Piping Rock Country Club, where she discovered her love of baking. She continued her education with an extended pastry arts program while learning rustic Italian desserts at Empire Restaurant. In 2000, Schimeti completed her externship at Balthazar, staying on to master traditional French pastries, breads, and desserts. She went on to assist Claudia Fleming at Gramercy Tavern, and then joined the opening team at Per Se before heading up the pastry departments at Craft in New York and Los Angeles.

Making the move to San Francisco, Schimenti joined Michael Mina’s namesake flagship as executive pastry chef—winning a StarChefs Rising Stars Award in 2010—and later helping to launch Bourbon Steak.

In her most recent venture, Schimenti is back in New York where, as consulting pastry chef for Gelso & Grand, she is bringing out-of-the-box flavors combinations to what is undoubtedly the city’s largest cannoli––at almost one foot long.  She’s bringing the format-busting cannoli, among other vienoisserie and pastries, to her own spot, AlleyCat on Long Island in late 2017.