Rebecca Masson

Pastry Chef,

In 1999, when Rebecca Masson realized that baking was more than a hobby, she applied to culinary schools around the world and jumped at the opportunity to attend Le Cordon Bleu in Paris, France. In 2000, Masson became an intern at Hotel le Bristol, an acclaimed five-star hotel and one of Paris' finest, where she was invited to accompany Executive Chef Eric Frechon on a trip to New York City to prepare meals for the French Consulate.

After completing her pastry studies in France, she headed straight to New York in 2001 to further develop a blooming culinary calling. That year, Masson joined Daniel Boulud's newest restaurant, db Bistro Moderne, as a pastry cook. Eight months later, Masson moved to Boulud's flagship restaurant, Daniel, rated four stars by the New York Times. By 2003, she was Pastry Chef at The Biltmore Room, a new restaurant that garnered three-star reviews from every major New York City newspaper for its globally influenced progressive American cuisine.

In early 2004, Masson became Pastry Chef at The Red Cat in Manhattan's Chelsea District, where restaurant patrons flocked to savor her French-based desserts that melded home baked American flavors topped off by her signature creativity. Owner, Jimmy Bradley, invited Masson to share a few of restaurant's favorite desserts in The Red Cat Cookbook published in 2006. Opportunity knocked again in the summer of 2006, Masson moved across the map to Houston to join Chef Ryan Pera in the posh *17 Restaurant at the Alden Hotel, where the press noted that Pastry Chef Masson 'had ice cream licked.'

Further reflecting Masson's culinary knack, she was named Best Pastry Chef by Houston's My Table magazine and awarded best ice cream by H Texas magazine. In 2007, she joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan to share her delightful desserts such as Maple Syrup Créme Brulee with Lardoons and Walnuts and Milk Chocolate Peanut Butter Ice Box Pie. Masson has since consulted with some of Houston's best restaurants, such as Stella Sola, Gravitas, Canopy and Bailey's, creating signature dessert menus for them.