Romina Peixoto

Originally from Buenos Aires, Argentina, Romina Peixoto has honed her skills in world-class kitchens around the globe. She began her culinary journey in Argentina before moving to the U.S. at 20, where she discovered her passion for pastry. Over the years, Romina has worked at renowned establishments, including Broussard’s in New Orleans, Chef Alan Wong’s in Honolulu, Eleven Restaurant in Pittsburgh, and Eleven Madison Park, where she also staged at WD-50 with Alex Stupak. Her experience also includes working at Fishtail by David Burke and Gilt under Pastry Chef David Carmichael.

Romina made history as Le Cirque’s first female and first non-French Executive Pastry Chef, overseeing the acclaimed pastry program. Her groundbreaking role at this prestigious restaurant highlighted her exceptional talent and solidified her place in the culinary world. She later returned to the Palace Hotel to open Pomme Palais for Michael Richard and went on to work at Root & Bone. For six years, she served as Executive Pastry Chef at The Chocolate Room, where her focus on chocolates grew.

Romina now serves as Corporate Pastry Chef for The Hospitality Department. In this role, she oversees the pastry programs at all locations, with a particular focus on her recent work at Sweet Graffiti, located within the historic Martinique Hotel in Midtown Manhattan. At this prestigious landmark, Romina continues to showcase her innovative talent while contributing to the hotel’s rich culinary legacy.