Pastry Chef Monica Glass of Clio - Biography
Growing up in West Chester, Pennsylvania, Monica Glass enjoyed experimenting by her parents’ sides in the kitchen. These skills were still evident during her time at Penn State University, where they earned her the affectionate moniker “Chef Moni”.
After graduation, Glass moved to New York City to embark on a career in public relations. But after a few years in the corporate world left her cold, she decided to spend more time on the hobby that made her happiest—namely, pastry. Heading straight to the top, she lobbied Executive Pastry Chef Deborah Racicot of Gotham Bar and Grill for an opportunity to learn, and subsequently spent seven months moonlighting as an extern. When a paying job offer came her way she enthusiastically accepted and joined the team full time, embarking on a whole new career.
Glass’ ambition to learn from the best next led her to Eric Ripert’s Le Bernardin, where she continued to develop and refine her skills under Pastry Chef Michael Laiskonis’s watchful eye. Ripert and Laiskonis soon asked Glass to head the pastry department of their newest consulting restaurant, 10 Arts Bistro & Lounge in the Ritz Carlton Philadelphia, where she was also asked to oversee the hotel banquet pastry. It was about this time that Glass was diagnosed with celiac disease, giving rise to the heartbreaking need to reevaluate the viability of a career in pastry. Instead of giving up on it all, she decided to meet the challenge head on, forging a new identity as a truly innovative gluten-free pastry chef.
After about four years with the Ritz Carlton team, Glass brought her skills to a new setting at Chef Mike Stollenwerk’s Fish. When Fish temporarily closed in 2012, Glass took the opportunity to consider her next step. She weighed Boston, Chicago, and San Francisco as equally tempting food meccas, and when a mutual friend alerted her to Boston chef/restaurateur Ken Oringer’s search for a pastry chef she felt that the stars had aligned. Since August 2012 Glass has been creating her distinctive desserts for guests at Clio, where she continues to exceed the expectations of all glutenous and gluten-free pastry lovers.