February 20-24, 2019 Miami Beach
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Fratellone

Brielle Fratellone

Brielle Fratellone is known for her excellent leadership, style, innovation and creativity. In the pastry industry for over a decade, Brielle is known for adding a modern influence to luxury desserts.

Originally from the Midwest, Fratellone became enamored with the culinary arts while working as a cake decorator in a Kansas supermarket. There, she was responsible for the creation of cake displays as well as the preparation and construction of intricate wedding and special occasion cakes. The experience paid off when she was the recipient of a 2007 James Beard scholarship and attended the... READ MORE

Brielle Fratellone is known for her excellent leadership, style, innovation and creativity. In the pastry industry for over a decade, Brielle is known for adding a modern influence to luxury desserts.

Originally from the Midwest, Fratellone became enamored with the culinary arts while working as a cake decorator in a Kansas supermarket. There, she was responsible for the creation of cake displays as well as the preparation and construction of intricate wedding and special occasion cakes. The experience paid off when she was the recipient of a 2007 James Beard scholarship and attended the esteemed Culinary Institute of America in Hyde Park, NY.

Upon graduation, Fratellone began working as a pastry chef in notable Florida hotels and resorts, including The Breakers in Palm Beach, The Ritz-Carlton and Omni Amelia Island Plantation Resort both in Amelia Island, Florida, and the Everglades Club in Palm Beach. Most recently, Fratellone was the Executive Pastry Chef at The Ritz-Carlton in St. Louis, Missouri, where she managed the pastry team and provided desserts and baked goods for The Restaurant, The Grill, Club Level, Lobby Lounge and the 32,000 square foot banquet event space. She also conceptualized and executed large pastry sculptures and lobby displays.

Chef Fratellone devotes her time to several worthy non-profit causes. She’s had an original dessert published in the popular book “Gluten Free Baking”, published by the Culinary Institute of America and executed a life-size wedding dress made entirely of pastry elements for The Ritz-Carlton’s reopening of its grand ballroom.

Today, Fratellone oversees the sweet side at Fontainebleau Miami Beach. Known for its luxurious style, rich history, stellar service, award-winning restaurants and must-try desserts, the AAA Four-Diamond award winning resort boasts 1,504 guest rooms, nine restaurants and over 200,000 square feet of meeting and event space. While managing over 45 team members in the pastry department, Brielle strives to uphold the highest of standards in all dining establishments at the hotel – including Chez Bon Bon, the hotel’s coffee and patisserie shop where guests will find a variety of made-from-scratch confections including fresh gelato, chocolate pralines and bon bons, pastries, a variety of carefully crafted petit gâteau, etc. She also has a major role in the creative process and execution in one of the Food Network and Cooking Channel South Beach Wine & Food Festival’s signature events, Wine Spectator’s Best of the Best, hosted annually at the hotel.

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