Just weeks after its head chef and proprietor Chef C.J. Reycraft was named one of the International Academy of Gastronomy’s "Leading Chefs of the Future," Westfield, New Jersey’s prized French brasserie Amuse will welcome a new executive pastry chef.

Gabriella Pirrone, who is currently responsible for all pastry production at Morristown’s Urban Table, and whom has in the past worked for Carolina Country Club in Raleigh, North Carolina and Westfield’s longtime Italian restaurant Acquaviva Delle Fonti, will be in charge of almost entirely reinventing Amuse’s pastry menu. 

For those who cherish Amuse’s salted caramel ice cream profiteroles, which were called the best profiteroles in the state by New York Times food critic Marissa Rothkopf Bates, they will not have to worry. The profiteroles will remain a beloved fixture of the menu, however. 

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“I look forward to this new endeavor,” says Pirrone. “Getting the chance to design desserts and be creative is something I truly enjoy about this industry. In this moment, my life can’t get any sweeter!”

A native of Westfield, Pirrone is a 2015 graduate of The Culinary Institute of America. 

For more information on Amuse, visit www.amusenj.com