RON PAPROCKI
Executive Pastry Chef

Ron received his culinary training at Elisabeth-Knipping Schule in Kassel, Germany and served as an apprentice pastry chef at Café Alheit in Kassel. Upon receiving his diploma in 2004, Ron moved to New York where he became Head Baker and Assistant Pastry Chef at the celebrated Financier Patisserie. Since then he’s been part of the opening teams of Sasch Bakery/Restaurant, as well as Gordon Ramsay at The London.

Chef Paprocki joined the Gotham team in 2012, heading up the Pastry Department as well as the Gotham Chocolates program. He approaches dessert as a light and enjoyable finale to one’s dining experience, and likes playing with the natural acidity of fresh fruits to brighten even the richest chocolate experience. In his recent 3-star New York Times review, restaurant critic Pete Wells raved about Chef Paprocki’s pastry prowess calling out his Pain Perdu and soufflés, and dubs his Tarte Tatin “the greatest in the city.”