Pastry Chef Jane Tseng of The Breslin - Biography
New York, NY
After high school, Washington D.C. native Jane Tseng moved to San Francisco to tackle the world of professional pastry. An avid fan of PBS’s "Baking with Julia", Tseng had a particular penchant for the power of desserts as means of both celebration and consolation. She started coursework at the California Culinary Academy before answering a newspaper ad to step into the kitchen of Redwood Park as a pastry cook, where she worked from December 2001 to January 2003. Pulling double duty, Tseng concurrently worked at beloved SF institution Boulevard from December 2002 to March 2003. When Redwood closed its doors she moved to Aqua, where she found her true mentor Pastry Chef Lionel Walter, with whom she spent the next two years.
Tseng then had a brief stint at Frisson before joining Nate Appleman’s team at A16 in April 2005. She was quickly promoted to pastry chef and played a pivotal role in opening the company‘s sister restaurant SPQR , as well as A16 ’s Tokyo outpost. After four years with the group, Tseng followed Appleman east to open Pulino’s Bar and Pizzeria in New York City. She then dabbled at Carmine Club and Stivale before landing at her current position at The Breslin in October 2011. Under Chef April Bloomfield, Tseng now artfully crafts satisfyingly soulful desserts that are at once unconventional and approachable.