Frenchette’s Executive Pastry Chef knew she wanted to get into the food world since her childhood in Massapequa, New York. She moved into New York City to attend the Institute of Culinary Education for Pastry and Restaurant Management. Although the vigor of her formal training did not immediately spark her creative passion, an internship in Italy changed all of that.
Chef Michelle Palazzo’s first full-time role was in 2012 at the Reynard, located at the Wythe Hotel in Brooklyn. There, she rapidly grew in the ranks earning a position as a Pastry Chef. In 2018 she left to join Chefs Lee Hanson and Riad Nasr, who opened, Frenchette in TriBeCa. With Chef Palazzo at the helm of running the dessert brigade, Frenchette has received numerous accolades from Eater, Bon Appétit, The James Beard Awards, and The New York Times.
Today, Executive Pastry Chef Michelle Palazzo continues to hone her technical skills, embracing her talent to create a dynamic Pastry and Bread program. She finds that along with her passion for her craft, she gains gratification shaping and molding the next generation of great pastry chefs.