Other
Kristin Eddy
James Beard Award winner
- Discipline
- Other
i. Biography
From The Culinary Institute of America into the pace of New York City kitchens, Kristin Eddy built a pastry practice through repetition, timing, and control under pressure. The work moved back to Connecticut in time, and the arc matters: after years of sharpening technique away from home, she returned to Simsbury and into the role of Executive Pastry Chef at Millwrights Restaurant. The career reads as accumulation rather than ascent alone, with each kitchen adding another layer of practical knowledge.
The Path
Training at The Culinary Institute of America gave Kristin Eddy the framework for a pastry career, but the discipline was tested in service. She worked as cook at DBbistro in New York City, New York, then as Assistant Pastry Chef at Gramercy Tavern in Manhattan, New York. Those posts built habits that matter in pastry kitchens: precision, consistency, and the ability to keep moving while paying attention to detail. Back in Connecticut, Kristin Eddy continued that progression as Pastry Cook at Millwrights Restaurant in Simsbury, Connecticut. She now serves as Executive Pastry Chef of Millwrights Restaurant and Pastry Chef of Millwright's, Porron & Piña, and The Cook and The Bear. The breadth of those roles points to steady advancement through kitchens, with each position extending the one before it.
The Work Today
She now serves as Executive Pastry Chef at Millwrights Restaurant in Simsbury, Connecticut, the role that anchors her current work. That kind of progression depends on patience and repetition as much as talent. Kristin Eddy’s career was shaped in Connecticut training, then tempered in New York City kitchens, and carried forward through a return to Simsbury. In her own words, the chance to grow, apply what she had learned, and express her personal style through food defined the opportunity ahead. In pastry, that often shows up in the details: texture, balance, and familiar flavors handled with restraint.
Signature
Kristin's signature dishes include fancy banana bread, peanut butter and jelly, and handmade biscuits. The list points to a pastry hand that works with familiar flavors and formats, then refines them without stripping away what makes them recognizable. It is a style that leans on comfort, but keeps the finish deliberate.
In Their Words “I knew this was a huge opportunity for me to truly grow, to apply all of the skills I had acquired thus far, and to truly express my personal style through food.” “I knew I would not be in NYC forever, so I tried to soak up as much information and experiences as I possibly could in the time spent there.”
Acclaim
Kristin's honors include Rising Star. It suits a career built by measured steps: training at The Culinary Institute of America, service in New York City kitchens, and a return to Connecticut with more range than when she left.
Profile updated July 2026
FAQ
Asked of Kristin
What is Kristin Eddy's current role?
As of 2026, Kristin Eddy is Executive Pastry Chef.
Where did Kristin Eddy train or study?
Kristin Eddy trained at The Culinary Institute of America.
What recognition has Kristin Eddy received?
Rising Star (2017).
