Today we’d like to introduce you to Renae Connolly.
Renae, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I grew up in America’s garden: Fresno, California. Surrounded by countless different cultures and cuisines, I learned very early in life that the best way to connect with different people is to share a meal with them. I knew early on I wanted to dedicate myself to food, so at the age of 17, I enrolled in the California Culinary Academy of San Francisco.
After graduating from school, I spent my first few years in the industry baking bread back in Fresno on the overnight shift. I got to know farmers and restaurant professionals at the local markets. By the age of 19, I had my first job as a pastry chef in a local restaurant called The Chef’s Table.
After two years, I was itching to travel and see more of the world. I decided to move to Boston to pursue my pastry training. I was lucky enough to earn the assistant position under Rick Billings, the pastry chef at Clio. The next four years opened my eyes to a type of cuisine I had never experienced before. Chef Owner Ken Oringer and Chef Billings applied such a personal and modern technique to their food. It was a tremendous learning experience. Eventually, Rick took an opportunity to work in NYC, and I took over as Pastry Chef.
The next few years were a whirlwind of experiences. I moved to NYC in 2011. I worked for the David Burke Group, was the sous chef at two Michelin Star Marea, and consultant for midtown staple Patroon. I got married in the spring of 2013 and after our wedding my husband and I decided to settle in Boston.
An old friend, bartender Todd Maul, recruited me to be pastry chef at his new restaurant. At Cafe ArtScience, I wanted to use the techniques I had learned to create desserts that connected and transported guests to a place of joy and happiness. With this in mind, I launched La Dolce Vida, my five course dessert tasting parties. Inspired by my own joyful and happy experiences, the successful program at CAS lead to my winning Star Chefs Rising Star 2015 and best dessert from the Improper Bostonian 2016.
While living in Cambridge and working at CAS, I spent many off days at a small local Italian restaurant named Giulia. Eventually, Chef Michael Pagliarini and I began to talk about teaming up for a new project of his: Benedetto. I wanted to present familiar, reminiscent flavor memories in modern and technically challenging desserts. I was fortunate to be named 2017 Boston Magazine’s Best pastry chef and a 2018 James Beard semi-finalist. But more than the awards, I’m fortunate to have a loving husband, family, home, job, and the best friends I could dream of having. I still remind myself to stay focused, stay humble but confident, and never give up. In time, the life you seek will come to you.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There have been several difficult moments along the way. Moving across the country to a new city was harder than I thought it would be. Restaurant work is long and the hours are demanding. It has taken me many years and I still work at finding the right balance between work and personal time. There was a lesson in every hard moment and I hope I am better now from it.
Alright – so let’s talk business. Tell us about Benedetto – what should we know?
Benedetto is an Italian restaurant in Harvard Square owned by Chef Michael Pagliarini. As the pastry chef for the restaurant, I design and execute a six dish dessert menu, manage a team of two pastry cooks, rotate a private event dessert menu, house made gelati, chocolates, and all of the bread for service. On the savory side, we are known for our fresh pastas utilizing locally milled grains. I am proud of the dedication from our cooks and staff at the restaurant everyday. Benedetto is 200 seats and it takes a team of people to ensure the night runs smoothly.
Is there a characteristic or quality that you feel is essential to success?
I think patience, determination, and self-improvement are key for me. Starting out thirteen years ago, I knew that it would take time to really understand the finer points of pastry. I tried to surround myself with people I could constantly learn from. I was not in a rush to be successful and knew it would take time to build a strong future. There were also many moments when I was exhausted and wanted to give up. I just kept telling myself to keep going and to focus on bettering myself as chef and person.
Contact Info:
- Address: One Bennett Street
Cambridge Ma 02138 - Website: Www.Benedettocambridge.com
- Phone: (617) 661-5050
- Email: Renae@benedettocambridge.com
- Instagram: @Renae.Connolly
Image Credit:
Personal Photo- Jamie Lenard (left) Renae Connolly (center) Justin Hutson (right)
Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
