F&B FLORIDA 2019

Kristy Carlucci
Pastry Chef
The Osprey Tavern


Kristy collected cookbooks and watched cooking shows as a child: a glimpse into what grew into her passion. She would experiment in her grandmother’s kitchen, even pretending she had her own baking show. Making people feel welcome and comfortable moved her into a career as a nurse, all the while baking for her co-workers and family every chance she got. With the support of her friends and family, she decided to make the change to turn doing what she loved into her career. Kristy gained a strong set of fundamentals while studying Baking and Pastry Arts at The Culinary Institute of America in Hyde Park, New York, and even stayed on to complete the Manager in Training program. With over a decade of professional experience, she brings a style of classic French technique with Americana comfort, while focusing on seasonality and sustainability. Upon gaining an internship with the Gordon Ramsay Restaurant Group, she was able to understand what working in a fine dining restaurant entailed. During her time in school, Kristy worked at the campus bakery under Chef Francisco Migoya, CMB. From there, she has honed her skills in many aspects of baking and pastry, namely at The Greenbrier, working under Chefs Thierry Delourneaux and Richard Rosendale, CMC. Currently, she is the Pastry Chef of The Osprey Tavern in Orlando, FL. She has enjoyed such accolades as one of the “Best Desserts in Orlando”, several mentions and articles in local publications, featured in Pastry & Baking North America, cooked for The James Beard House, worked on an original dessert for Honey Nut Cheerios, and been a VIP Chef for Beard in Baldwin Food & Wine Festival. In May 2019, Kristy was inducted into Orlando Magazine's Dining Awards Hall of Fame. She was invited to cook at Chef Norman Van Aken's Farewell Dinner in August 2019. At this year's ACF National Convention she was a guest speaker. She is also an adjunct professor of Baking & Pastry Studies at Valencia College.

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