'Stephanie Cho - Simply Recipes'

Location: New York, NY

Education: B.S. in Economics at The Wharton School, Pastry & Baking Arts at Institute of Culinary Education

Expertise: Baking, Pastry

Pastry chef at Restaurant Daniel in NYC.
Featured in Eater, Bon Appetit, Food52, Epicurious, The Kitchn, King Arthur Baking Company, Resy, and Simply Recipes.
Food Assistant for cookbooks Snackable Bakes by Jessie Sheehan and Savory Baking by Erin Jeanne McDowell.

Experience

Stephanie Cho is currently an Executive Pastry Sous Chef at The Musket Room and Raf’s and was previously a pastry cook at Restaurant Daniel in New York City. A native New Yorker, Stephanie graduated from The Wharton School at the University of Pennsylvania and worked a corporate job for a few years before making the switch to pastry. Stephanie studied Pastry and Baking Arts at the Institute of Culinary Education where she received a scholarship from the National Restaurant Association Educational Foundation.

Outside of working full-time at the restaurant, Stephanie writes, develops recipes, and assists with food styling for Eater, Bon Appetit, Food52, Epicurious, The Kitchn, King Arthur Baking Company, Resy, and Simply Recipes, amongst other outlets, and has worked on cookbooks for Erin McDowell and Jessie Sheehan.

Favorite spice in the cupboard: "Burlap & Barrel's Royal Cinnamon"

About Simply Recipes

Simply Recipes, a Dotdash Meredith brand, is here to help you cook delicious meals with less stress and more joy, offering recipes and cooking advice for home cooks, by home cooks. We have more than 3000 tested recipes, guides, and meal plans, and draw over 15 million readers each month. Learn more about us and our editorial process.