Pastry Chef Toni Roberts of C-House at Affinia Chicago - Biography

Chicago, IL

December 2010

Toni Roberts’ passion for the sweet side began when she was just a young girl baking with her grandmothers. Once out of high school she enrolled at The Culinary Institute of America and graduated in 2005. While attending school at the CIA, she completed an externship at Farallon in San Francisco.

After school, Roberts moved to Boston where she worked at Grill 23 Restaurant and Bar and Excelsior Cuisine and Cocktails. After exploring the culinary scenes of a variety of cities, Roberts settled in Chicago where she worked as pastry sous chef at Custom House until accepting her current role as C-House’s executive pastry chef. At C-House, she is responsible for the dessert menu conception and execution, the Affinia Chicago hotel’s pastry production for special events and banquets, and in-room dining.

Roberts received a Jean Banchet Award for Culinary Excellence for Rising Star Pastry Chef in 2009, won the Best Dessert Menu 2009 award by Pastryscoop.com, and had her dessert selected by TimeOut Chicago as one of the “100 Best We Ate This Year” in 2008. Recently, Roberts was privileged with the opportunity to assist Chef Marcus Samuelsson at the White House during his Guest Chef appearance for the Obama Administration’s first State Dinner.