The Captivating Culinary Delights of Saint Germain Catering

Welcome Our New Executive Pastry Chef Chris Kujala











Where pastry is concerned, chef Chris Kujala is pretty much self-taught. Yet he’s been responsible for the breads, desserts, and specialty cakes at some of the top restaurants of Washington, DC and the nearby Chesapeake region, and is now the first to hold the position of Executive Pastry Chef at Saint Germain Catering. From New Orleans to Mississippi, where restaurant jobs for teenagers are few and far between, Kujala found work in fast food – a building block that provided him with a foundation in management. When his parents moved again, this time to Baltimore, he was delighted to discover a culinary school in town. Two years later, he’d earned a degree in Restaurant and Culinary Skills from the Baltimore International Culinary College, an experience that literally and figuratively opened a whole new world to Kujala. His first ten years in the field were in savory kitchens, but he always moved from station to station – including stints in pastry. He worked for a brief time at Citronelle with Michel Richard, himself a pastry chef at heart. He was executive pastry chef of Kinkead’s, developing the pastry programs for its sister restaurants including Colvin Run Tavern in Tysons Corner. He served as executive pastry chef at Ris Lacoste’s Ris; and was corporate pastry chef of the STIR Restaurant Group, whose six establishments included Zola and Potenza. For three consecutive years, Kujala was nominated for “Pastry Chef of the Year” by the Restaurant Association of Metropolitan Washington; in 2005, he won the prestigious RAMMY Award.


Here is a hint of some of the great new items coming from Chef Chris

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