The French Pastry School
Chef Carolyn Nugent
Academic and Culinary Manager, Chef Instructor
“I truly want to be part of the history and the evolution of the pastry world and help others discover what their passion and hard work can bring to the kitchen.”

Chef Nugent is an award-winning pastry chef and a chef instructor at The French Pastry School of Robert Morris University Illinois. Since she began her career in pastry nearly twenty years with a degree in culinary arts from Le Cordon Bleu, Chef Nugent has honed her craft all over the world and earned the distinction of being chosen as one of five top female chefs worldwide for Gourmet Abu Dhabi 2011.

Prior to joining FPS, Chef Nugent was the Pastry Director and Chef of Research & Development at Tartine Manufactory in San Francisco, CA which was nominated for a James Beard Award for Best New Restaurant in 2017. She was responsible for oversight of all pastry operations—including concept development, recipe creation, training, and documentation.

She has worked in various bakeries and restaurants in California, including Quince and Cotogna Restaurants in San Francisco where she was Executive Pastry Chef; Bouchon Bakery Beverly Hills where she was Pastry Sous Chef and Bakery Manager for the Thomas Keller Restaurant Group; and Bottega Louie in Los Angeles where she was the Corporate Executive Pastry Chef. Chef Nugent was also a Pastry Consultant for Lettuce Entertain You Enterprises in Chicago.

In 2008, Chef Nugent spent a year in Spain at the prestigious elBulli. Before that, she was based in Las Vegas where she worked at Payard Patisserie and was a Sous Chef Patisserie at the l’Atelier de Joel Robuchon, the flagship US property for Chef of the Century Joel Robuchon.