Published on 11/17/25

Chef Vanessa Wade

BIO

Executive Pastry Chef Vanessa Wade has spent more than two decades immersed in the world of luxury pastry, honing her craft in some of the most esteemed kitchens across the globe. After graduating from The Culinary Institute of America, she completed formative stages in Paris under the legendary Pierre Hermé and in Italy at the renowned GiGi Bar, further deepening her foundation in French pâtisserie and Italian technique. Her early career in New York placed her in the heart of the city’s fine-dining scene, working at Gramercy Tavern, Le Cirque, and Gordon Ramsay at The London—kitchens that shaped her mastery of refined desserts and meticulous execution.

Wade’s international journey later took her to South Africa, where she served as a Valrhona Chocolate Ambassador, training chefs, developing dessert programs, and championing the artistry of premium chocolate across the region. From there, she continued her rise through Michelin-level environments, leading the pastry program at England’s famed Yorke Arms and maintaining the restaurant’s Michelin star with her innovative approach to desserts, breads, and petits fours.

Now Executive Pastry Chef at Keswick Hall in Virginia, Wade leads a team of eight talented pastry cooks, creating an ever-evolving program of high-end plated desserts, wedding cakes, artisan breads, and viennoiserie for the property’s luxury outlets. Her work blends global technique, disciplined craftsmanship, and refined artistry—resulting in a pastry program defined by elegance, precision, and a deep respect for the traditions that shaped her career.

Q&A

What inspired you to enter the world of pastry?

I loved the creativity and most of all the air-conditioning. New York summers are brutal.

Where do you find inspiration for your creations?

I always look to the farm first. I question, what is in season and then I build clean flavors that are always rooted in nostalgic combinations. The goal is always for the guest to finish their dessert.

Who in your life has been the biggest mentor/inspiration in your career?

I would say three chefs, as all equally had an impact.
Markus Farbinger: He taught me so much, especially about bread and chocolate, but most of all he taught me how to be a leader.
Claudia Fleming: She taught me how to give someone a chance and how to work with texture and flavors.
Frederic Bau: He taught me the Valrhona way, which is the way I currently lead my team. His quote ‘’One can not teach what one wants to teach, but only who one is’’ will stay with me forever. He truly is a pastry Savant.

How is your team responding to the new realities of the world during and eventually post-COVID-19?

I am not sure they know anything else. The real question is, how have I had to adjust my management style to accommodate teams with less experience and competitive drive.

What Social Responsibility/Community initiative are you the most proud of taking part in?

One of the most meaningful experiences of my life was raising £6,000 in England for the Finley Cooper Charity — a foundation created by a couple who had lost their young son. The charity provides life-changing medical equipment for children that the NHS cannot fund.
To support their mission, I joined a small group of volunteers to hike the Inca Trail in Peru. The journey itself was extraordinary — challenging, emotional, and filled with purpose. Every step along those ancient paths reminded me why we were there: to help children and families who needed it most. The funds we raised directly supported several families, including one whose child required a specialized helmet to help his brain develop properly. Knowing that our efforts made a tangible difference in that child’s life remains one of the most rewarding and humbling moments of my career and personal life.

What are your hopes for the future of the world of food and pastry?

Ideally, we continue as leaders to train and promote the basics. I just hope the future generation is as passionate about food as I was when, I entered into pastry. I also hope that we continue to support farmers in their progressive and sustainable practices.

What should the role of the food/pastry industry be in the community? The world? The environment?

As chefs, we hold the rare privilege of working directly with nature’s gifts — transforming simple ingredients into something that both nourishes and inspires. Our role extends far beyond the plate; it carries a responsibility to our communities, the wider world, and the environment that sustains us. Supporting local farmers and sourcing seasonally are not just culinary choices but ethical ones — each partnership strengthens our regional food systems, preserves heritage ingredients, and ensures that our craft remains rooted in place and purpose.
Globally, our influence is equally powerful. The pastry and chocolate industries depend on farmers and producers across continents, and it’s our duty to champion fair and sustainable sourcing. Ethical partnerships, direct trade, and education initiatives help ensure that those who grow and harvest the world’s ingredients share in the value of what we create. I’ve seen this impact personally — when I mentored a Zimbabwean baker named George in South Africa, he arrived without artisan experience but a strong scientific background. Through patience and shared practice, he mastered viennoiserie and sourdough, earned multiple promotions, and ultimately returned home to open his own bakery for his family. His story is a reminder that mentorship can transform not only skill but entire livelihoods.

Sustainability, too, begins in our own kitchens. Every decision — from minimizing waste and reducing energy use to designing menus around local, seasonal produce — contributes to a healthier planet. As pastry professionals, we can lead by example, showing that indulgence and environmental responsibility can coexist beautifully. Our craft celebrates nature’s bounty, and in return, we must protect it — ensuring that the next generation of chefs inherits not only our recipes but also our respect for the world that makes them possible.

What is your earliest dessert memory?

My earliest dessert memory is making blackberry Ice Cream and Peach cobbler with my grandmother. She always preserved peaches off her farm. We made sweet cream ice cream in the old turn crank machine and added sour blackberries from the bush in the back yard.

If you could pass one bit of insight down to a chef just getting their start, what would it be?

Work with the most skilled pastry chef in the best operation you can, keep notes, and ask as many questions as you possibly can. For the first 5 years of your career only work 2 years max at any place so you continue to grow.

What is your favorite perk of the Cercle V program?

A connection to creativity, a deep knowledge of the products and access to R&D from the best chefs in the world.

When & how did you hear about Valrhona for the first time? / When & how did your “relationship” with Valrhona start?

I started working with Valrhona at Gramercy Tavern. Claudia and Tom Collicchio were passionate about using the best quality products from the produce that came from the farmers market to the best chocolate in the world. My real relationship with Valrhona stated when I started working with them in South.

RAPID FIRE:

Nickname? VW

Celsius or Fahrenheit? Celsius

Favorite Valrhona Chocolate? Nyangbo

Favorite restaurant? Rileys Fish Shack, King Edwards Bay, Tynemouth, England

Favorite flavor pairing with chocolate? Tonka Bean

Go to snack? Crackers

Coffee or Tea? Coffee or we cant be friends (tough 7 years in England for me)

Favorite kitchen tool? The offset spatula, I have had the same one since my Payard days 22 years ago…

Who do you follow on social media? Everyone doing cool stuff. Definitely a good source of innovation and ideas. I really am into what the Dabney out of DC are doing right now.

Favorite type of dessert to make? To eat? Pastel Da Nata- So much technique to do it right.