Pastry chef
Della Gossett
- Discipline
- Pastry chef
Portrait of Della Gossett
i. Biography
Coming Up
Pastry work at Trio in Evanston put Della Gossett into close contact with Gale Gand and Shawn McClain, after training at University of Illinois. From there, the path moved through pastry chef posts at Atlas in New York and Charlie Trotter’s in Chicago, then into instruction at The French Pastry School. Since 2012, Della Gossett has held the Executive Pastry Chef role at Spago Beverly Hills.
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Where They Are Now
At Spago in Beverly Hills, Della Gossett’s remit spans fine pastry, desserts, and the Chocolate S'Mores Soufflé. The work is marked by direct, usable instruction as much as finish: "The secret is to fold the cookies while they are still hot!" That plain-spoken precision fits a pastry practice built on control, timing, and plates that keep polish without losing warmth.
Signature
Della Gossett's signature dishes include Chocolate S'Mores Soufflé, coconut panna cotta with plums, and mango black sticky rice.
In Their Words “The secret is to fold the cookies while they are still hot!”
Honors
Della Gossett's honors include Silver Medal at the World Pastry Championship (2012) and Quady Wine and Dessert Pairing Competition.
FAQ
Asked of Della
What is Della Gossett's current role?
As of 2026, Della Gossett is Executive Pastry Chef.
Where did Della Gossett train or study?
Della Gossett trained at University of Illinois.
What recognition has Della Gossett received?
Silver Medal at the World Pastry Championship (2012).
Explore
The Sunday email
Read about chefs like Della Gossett in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.