2010 TOP 5 RISING CHEFS IN THE U.S.
Summer Genetti

"Colorful" is a word that applies to chefs in general and pastry chefs in particular, and Genetti certainly lives up to the label. This heavily-tattooed culinary wunderkind has worked her way up to executive pastry chef at the legendary The Cincinnatian Hotel's highly regarded restaurant. The largely self-taught whiz has collaborated with notable chefs including her hometown’s renowned Jean-Robert de Cavel, and was handpicked by the Palace’s executive chef, Jose Salazar, for her current position. Her dessert-style is very accessible, yet innovative, with dishes like pumpkin chip bread pudding, maple brown sugar crème brûlée and chocolate zucchini cake with cream cheese ice cream and black-peppered hot fudge sauce. Other plates are more "architectural," and she enjoys the challenge of creating special sweets for vegans. Genetti is also a gifted cooking class teacher.