Main content starts here, tab to start navigating



In remote Rumford, Maine, where Cory Colton was raised, there were not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers’ television show “Death by Chocolate.” By seeing the process of taking simple ingredients to create something spectacularly different, Desaulniers paved the way for a career in the pastry industry for Colton.

Colton followed his passion to the Culinary Institute of America and during his time there, interned at The Trellis in Williamsburg, Virginia, realizing a goal of working in the famed chef’s kitchen. There, he was exposed to pastry chef Kelly Bailey’s exceptional teaching style, absorbing invaluable on‑the‑job lessons on her pastry theory and remarkable technique. After graduation, Colton accepted a position in the pastry kitchen of the St. Regis in Aspen, which created desserts for the hotel, as well as Todd English’s restaurant, Olive’s. Chasing a desire to learn from the best in the culinary field, Colton moved to New York, where he worked in the pastry kitchens of Lespinasse and the St. Regis. He then was hired to join the team at Quality Meats. Colton’s refreshingly simple selection of pies and tarts for Quality Meats demonstrates that he values fresh seasonal ingredients above all else and uses them as the main components of each flavorful dessert, and he brings this focus on taste and simplicity to bear on his desserts menu at Quality Italian.