Pastry Chef Renae Herzog of Clio - Biography

Boston, MA

December 2010

Renae Herzog is fast building an excellent reputation for herself as head pastry chef of Chef Ken Oringer’s Clio in Boston. She was drawn to baking pretty much from the beginning. Born in 1985 in Fresno, California, Herzog entered the professional kitchen as soon as legally possible; an after-school job at The Naked Baker inspired Herzog to pursue a culinary career.

Upon graduation from high school she immediately enrolled herself at the California Culinary Academy in San Francisco. By 2005 Herzog had earned her diploma in baking and pastry arts and returned home to begin a professional career. She worked at Max’s Artisan Breads and The Chef’s Table until 2007, when she moved to Boston to join Pastry Chef Rick Billings in the kitchen of Clio as assistant pastry chef.

At the young age of 23, Herzog was promoted to head pastry chef and is now solely responsible for their contemporary French delicacies. Each of her desserts are carefully planned and executed with exciting flavor combinations and textures. Her style is heavily influenced by French cuisine and inspired by her former boss and mentor Chef Billings, and the famous Chef Alain Ducasse.