Pastry Chef Hillary Blanchard-Rikower of one sixtyblue - Biography

Chicago, IL

January 2011

Pastry Chef Hillary Blanchard-Rikower is from Chicago, born and bred. Her first position in pastry was director of marketing for a bakery. Later, she realized baking for what it should be—her focus. She soon enrolled in Le Cordon Bleu's Cooking and Hospitality Institute of Chicago, earning a certificate in Baking and Pastry in February 2005. After graduating, she spent part of her time under award-winning Chef Shawn McClain at Custom House and part of her time at Mas.

Working alongside Chef John Manion, Blanchard-Rikower began to work Latin flavors into her arsenal. In 2007 she was hired as pastry chef for Dirk Flanigan's The Gage. Here Blanchard-Rikower learned more about the business side of running a restaurant. Today you’ll find her at one sixtyblue with Chef Michael McDonald, where her ingredient-driven desserts have already garnered critical attention.