Executive Chef Ebow Dadzie
Chef Ebow Dadzie is an industry veteran with an accomplished career in the culinary arts. Born and raised in Brooklyn, NY, Chef Dadzie first discovered his passion for confections growing up in his grandmother’s kitchen. He pursued a formal career in pastry arts from New York City College of Technology in Brooklyn, NY, where he landed a prestigious internship with Chef Bernard Ramounad in Southern France.
After graduating with his bachelor’s degree, Chef Dadzie launched his professional career as a Pastry Chef, working in many of Manhattan’s top venues, including the Grand Hyatt New York and New York Marriott Marquis. He also pursued a secondary career in culinary education, holding instructor positions in pastry and confectionary arts at New York City College of Technology and Monroe College, in New Rochelle, NY.
Awards & Accolades
Among many rewarding pursuits, Chef Dadzie is most grateful for his ability to participate competitively in his craft, for which he has received numerous awards and accolades. Most notably, Dadzie was named the 2007 Pastry Chef of the Year by Paris Gourmet and served as team captain at the 2009 National Pastry Team Championships, where he led his team to a bronze medal. Chef Dadzie was also awarded the 2010 Medal of the French Government for Excellence in Pastry and Confectionery Arts and the Trophy of the Commanderie des Cardons Bleus de France. Dadzie also appeared on Food Network’s “World’s Largest Sugar Skyscraper,” and represented the United States at the 2011 Eugene Weiss Concours International de la Confiserie de Chocolat Competition at the Sirah in Lyon, France.
Chef Dadzie has since led the Monroe College Confectionary team to two grand prize championships for the Société Culinaire Philanthropique Salon. He also coaches rising stars in the pastry community, including the 2012 winner of the United States Pastry Chef of the Year Competition. In 2012 Dadzie was named the Most Influential Pastry Chef by the Black Culinary Alliance and, in 2014 he was recognized a Rising Star, 40 Under 40 by MSR Magazine, and named one of the Top Ten Pastry Chefs in America by Dessert Professional Magazine.
