Geoffrey Koo is the Executive Pastry Chef of Maialino. Born in Upstate New York, Geoffrey expressed interest in baking at an early age and spent much of his free time learning how to bake from his Mom. Whenever he visited New York City, his older sister would take him to some of the city’s finest restaurants which sparked his interest in the hospitality industry.
After earning a degree in Economics from Colgate University in 2001, Geoffrey ultimately decided to pursue his passion for pastry and enrolled in The Institute of Culinary Education where he earned a degree in pastry in 2006. Following graduation, Geoffrey moved to New York City where he held various positions in some of New York’s most beloved restaurants and bakeries such as Jean-Georges, Print., and most recently the Executive Pastry Chef of Riverpark.
In Spring of 2019, Geoffrey joined Maialino as the Executive Pastry Chef where he oversees the production of Maialino’s beautiful Roman-inspired pastries and desserts.