Shaun Velez was born and raised in the Bronx and after graduating from the French Culinary Institute (now the International Culinary Center) in 2008, he has spent the majority of his career as part of the award-winning Daniel Boulud family, rising through the ranks to his current position as executive pastry chef at DANIEL, chef Boulud’s flagship New York fine dining restaurant. He credits James Beard winner Ghaya Oliviera as his mentor at Boulud and also worked as executive pastry chef at Chris Coombs’ Boston restaurant Deuxave, returning to Boulud in 2018 where he is known for developing contemporary desserts out of classic favorites. His Pineapple Vacherin has prickly pear sorbet, pineapple ice cream, smoked cinnamon meringue, and calamansi syrup while his Tarte À l’Alsacienne uses Asian pears, brown butter, toasted almond cream, and pear brand chantilly.
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