Rising Star Pastry Chef Shawn Gawle - Biography

September 2017

Shawn Gawle was immersed in the restaurant industry almost from birth. He Grew up just outside Boston, often lending a hand in his father’s restaurant and deli. After earning his degree at the New England Culinary Institute, Gawle began his career in Chicago at Rick Tramonto’s Tru. In 2004, he moved to Philadelphia, and as sous chef of Lacroix at the Rittenhouse, he found a mentor in Chef Jean-Marie Lacroix, who piqued Gawle’s interest in pastry. Gawle then joined the opening teams of Bistro du Vent, L’Atelier de Joël Robuchon, and L2O, where Chef Laurent Gras empowered him to spearhead the dessert program, for which he won the Jean Banchet “Rising Star Pastry Chef of the Year” award in 2008.

Gawle went on to create boundary-pushing dessert programs at Grégory Pugi’s Veritas and Paul Liebrandt’s Corton, where he won a StarChefs Rising Stars Award and was named one of Food & Wine’s “Best New Pastry Chefs.” He then moved to the West Coast to join the kitchen at Joshua Skenes’s Saison in San Francisco. In 2015, Gawle took over the pastry program at Michael Tusk’s Cotogna and Quince, and his exquisite desserts helped Quince achieve three Michelin stars (it’s the only Italian restaurant in America to hold that distinction).