Best of Boston

BEST Pastry Chef

2006 BEST Pastry Chef

P.J. Waters, Radius


P.J. Waters made his name at Via Matta with his irresistible ‘mascarporeos,’ whipped mascarpone with delicate chocolate cookies. At upscale Radius, he’s let his imagination soar with innovations such as deconstructed carrot cake with mascarpone, pickled carrot salad, and a… read more»

2005 BEST Pastry Chef

Stacy Klein, Pigalle


It was the delightful French pixie Amélie who set us on a quest for the perfect, crackable crème brûlée. And it’s another sylph, Pigalle pastry chef Stacy Klein (how does she stay so slim?) who’s finally delivered it. Klein’s creamy… read more»

2004 BEST Pastry Chef

Kristen D. Murray, No. 9 Park


Some desserts are among life’s sweetest rewards precisely because they aren’t too sweet. Kristen D. Murray understands this. Consider her walnut pain perdu, a soft and almost custardy bread laden with tart red currants, rich, nutty crunch, and tangy water-buffalo-milk… read more»

2003 BEST Pastry Chef

Alex Stupak, Clio


After several luxurious courses of chef Ken Oringer’s French cooking, concluding with dessert might seem excessive. But when the desserts are as delicious as those made by pastry chef Alex Stupak, a little excess is in order. Despite his propensity… read more»

2002 BEST Pastry Chef

Maureen Kilpatrick, Oleana


There’s something you should know about Maureen Kilpatrick: Her baked Alaska is such a dreamy, caramelized puff of fluffy, warm meringue with coconut ice cream, and a delicate macaroon, doused with a pool of brilliant yellow passion fruit caramel, that… read more»

2001 BEST Pastry Chef

Paul Connors, Radius


We searched high and low for another candidate, but we’ve found ourselves hopelessly devoted to Connors’ thought-provoking, palate-pleasing, meal-punctuating desserts. He breaks away from the pack with such confectionery coups as sorbet made from Banyuls wine, tuiles made from buck-wheat… read more»

2000 BEST Pastry Chef

Paul Connors, Radius


For the second year in a row, we’ve been unable to resist the delectable charms of Radius patissier Paul Connors. The mere mention of his name in Greater Boston sweet-tooth circles produces a range of reactions from barely audible moans… read more»

1999 BEST Pastry Chef

Paul Connors, Radius


Like his longtime collaborator, Michael Schlow, Connors focuses on pushing techniques to their limits in the interest of maximizing flavor and perfecting texture. His chocolate cake is not just a chocolate cake. Connors has figured out how to bring out… read more»

1998 BEST Pastry Chef

Tom Ponticelli


Surely, you must have done something right recently to deserve dessert at the Four Seasons. Whether you choose a dense and delicious chocolate mousse cake, the scones served warm from the oven, or platters of exquisite miniature pastries. Ponticelli’s artistry… read more»

1997 BEST Pastry Chef

Paul Connors


This man does incomprehensible things with figs, pears, and berries—along with rich, dark chocolate and creamy creme brûlée. Desserts are by their very nature the stuff of overstatement, but it’s an insensitive dolt who’s not moved to distraction by Connors’… read more»