Kristin Menton – Executive Pastry Chef, A Voce Columbus
As Executive Pastry Chef of A Voce Columbus, Kristin Menton employs her technical pastry training and love of Italian cuisine to create innovative desserts featuring both seasonal and local ingredients.
After earning a degree in Culinary Arts from Johnson & Wales University, Menton began her career in 2006 as a Pastry Cook at the Ritz Carlton Coconut Grove in Miami. After two years, she returned to her native city of Boston to become Pastry Sous Chef at the Mandarin Oriental Hotel, creating pastries and desserts for the property’s two restaurants, Asana and Mbar, the room service dining, and banquet events. Seeking an opportunity to work in a Michelin-starred kitchen, she moved to New York in 2012 for a Chef de Partie position at Thomas Keller’s acclaimed Per Se, where she stayed for two years.
In May 2014, Menton joined A Voce Madison as Executive Pastry Chef creating contemporary Italian desserts. Soon after, she joined the team at A Voce Columbus, bringing her sweets uptown. Menton’s specialties include chocolate and Sicilian pistachio mousse, extra virgin olive oil ganache with pistachio gelato, the signature Bomboloni alla Toscana, Tuscan-style doughnuts filled with vanilla cream and a salted caramel dipping sauce and a strawberry semifreddo with black pepper shortbread and basil gelato.