MKA

Rick Wolff is MKAC's Master Chef for Pastry  and Desert concept development.  

 

Rick and Patrick McDonnell have collaborated together since 1976 when Rick returned to the United States following an extensive apprenticeship under master pastry Chef Gaston Le Notre, a Meilleur Ouvrier de France and three star Michelin chef.  Rick joined Patrick at his French restaurant Sarabande in Baltimore, Maryland as his pastry chef. Over the next three years they went on to open the Cromwell Valley Inn, the French Quarter, Uncle Charley's Bistro and the Black Pearl across greater Baltimore. 

 

Ricks next step was moving to Washington DC to become corporate executive pastry chef at The Mayflower Hotel where he earned celebrity status with their international diplomatic and political clientele.

 

The Mayflower was followed by Carma Suisse. The leading Swiss pastry product and equipment company for pastry chefs at the time. As their corporate chef he worked with leading pastry chefs across the United States and Internationally on training, new concept and new menu development. 

 

Carma was followed by the Hershey Company, as executive pastry chef he worked with chefs across the United States and Internationally, developing concepts and menu and strategies.  

 

Then came Sweet Street Desserts. As corporate chef Rick led the ideation, development and commercialization of numerous new products with his teams in the United States and France (Brittany) for the US and international markets. During his tenure Rick was key in going the company  until they were exporting their deserts to 60 countries.

 

Ricks next challenge was Autogrill/HMSHost. At Host he developed and transitioned concepts for a portfolio of airports across the United States and Hawaii. Working with high profile restaurant chefs like Silvana Salcido Esparza' - Barrio Cafe in Phoenix and Steven Pliles - Sky Canyon in Dallas Forth Worth; Rock and Roll celebrities including Sammy Hagar for locations in the Honolulu, Maui and Las Vegas airports; and developing Brewery Restaurants concepts for companies like Sam Adams in Boston. 

 

Rick recently decided to resign from his 12 year transitional leadership role as Chief Culinary Officer for Cafe Valley, which has grown into one of the premier bakery companies in North America. Developing pastry and Viennoiserie for some the largest retailers in the United States and for foodservice chains including Starbucks was an Awesome achievement but there are still things that he wants to do and places to go and see.

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