Pastry Chef Jessica Craig
Photo Taken By Clay Williams
Jessica Craig began her pastry chef career on Long Island where she is from. Born to Jamaican parents, Jessica worked a variety of kitchen stations over time. She learned from chefs at restaurants, hotels, and country clubs all around Suffolk and Nassau Counties. She decided to pursue her passion for the pastry side of the kitchen after a little taste while working at a small restaurant in Bay Shore.
Lemon Meringue Tartlets
While living and working in the Hamptons she learned about Italian and Mediterranean cuisines, the importance of sourcing local and sustainable ingredients, as well as how to manage the pastry program for a restaurant group containing 5 restaurants at the time. Eventually, Jessica became the Executive Pastry Chef of the group in 2010 after learning from two amazing pastry chefs.
Once Chef Craig learned all that she felt she could learn having worked in the Hamptons for close to six years, she moved to Manhattan in December of 2013. She was excited to further grow her pastry skills working for restaurant groups such as Altamarea Group and Noho Hospitality before landing her role as Executive Pastry Chef at L’Artusi Restaurant in the West Village of Manhattan in 2017.
Chef Craig has had pastry cook roles at a hand full of kitchens before she landed her first Pastry Sous Chef role in 2008 at Nick & Toni’s Restaurant in East Hampton, NY.
During her time at L’Artusi Restaurant she was written about in blogs and publications such as Essence Magazine, NY Times, Wine Spectator, Pastry Arts Magazine, Michelin Guide, Cuisine Noir and La Cucina Italiana. She has been featured on podcasts such as One Woman Kitchen with Rozanne Gold and Food & Wine's Communal Table Podcast with Kat Kinsman. Chef Jessica has also competed in shows such as Chopped Season 45 Episode 5, as well as Bong Appetite’s cooking competition season which aired in April 2019 where she won the episode.
Since moving on from L’Artusi in 2020, Chef Jessica has participated in the GTCO Food and Drink Festival spring of 2023 where she taught a dessert masterclass in Lagos, Nigeria.
Jessica was a part of the opening team for Sagaponack General Store summer 2025. She created the recipe for the beloved biscuit that went viral for that summer as well as other staples that remain on their menu.
Chef Craig is also a proud member of Les Dames d’Escoffier New York as of fall 2022.
Chocolate Bon Bons
Photo Taken By Clay Williams
Chocolate and Peanut Butter Mousse Layer Cake with Candied Peanuts and Concord Grape