Executive Pastry Chef
Born and raised in São Paulo, Brazil, Renata Ameni studied hospitality and advertising before getting her start in pastry kitchens at Patisserie Douce France. She came to the United States to study marketing in San Francisco. After graduating with a masters degree, Renata worked as a pastry cook for Ritz Carlton Hotels, doing stints in Denver and Naples, Florida. She moved to New York in 2011 and started in the pastry kitchen at Jean-Georges. After two years there, Renata was hired as a Pastry Cook at Eleven Madison Park where she was eventually elevated to Executive Pastry Sous Chef working closely with then Chef de Cuisine James Kent. During her tenure at EMP, the restaurant received a four star review from the New York Times, three Michelin stars, and the top spot on the San Pellegrino list of the World's 50 Best Restaurants. In 2017, Renata moved to northern California where she lead the pastry team as Executive Pastry Chef at David Kinch’s Manresa. She returned to New York in 2018 to develop and oversee the pastry program at 70 Pine.