Pastry Chef Diane Apostolacus of Capitale - Biography

New York, NY

February 2017

Diane Apostolacus has always had a passion for the arts and a love of food. When it came time for college, she studied printmaking and painting at Alfred University in western New York. After earning a bachelor degree in fine arts, Apostolacus began a career in her intended field, printmaking, and also worked in the photography department of Ralph Lauren as a darkroom technician. During this time she continued to create and show her own artwork. 


When photography became more of a digital field, Apostolacus realized she was starting to use less and less of her creative capacities in her day-to-day work. Yearning to fill the artistic void and unafraid to make a life-altering change, Apostolacus enrolled at the Institute for Culinary Education, studying and earning a degree in culinary arts and finally jumping into the food world she loved with professional zeal and ambition. 


She finishing her formal training and honed her skills, gaining experience at many noted New York City restaurants and caterers, including Ilili, Telepan, and Northern Spy Food Company, where she served as head baker and pastry chef. In 2010, Apostolacus became the executive pastry chef of Capitale, the distinct and stylish event venue on the Bowery, where she designs and creates luminous desserts and extravagant wedding cakes.