Paty Zamarripa
Chelsea, Manhattan
Chef Paty Zamarripa draws inspiration from far beyond the kitchen. As Pastry Chef at Hotel Chelsea, she looks to art, memory, and the daily rhythm of the building itself, whether that’s a childhood dessert from Guadalajara or a painter working on the sidewalk outside. Her work is deeply personal and breathtakingly beautiful, all while remaining fun and without being precious. We sat down with Paty to talk about how she found her way into pastry, what keeps her curious, and the dishes she’s most excited for guests to discover.
Full name, age, and where are you from?
Patricia Zamarripa, 31, Guadalajara, Jal.
What is your title at Hotel Chelsea?
Pastry Chef
What inspired you to get into this industry?
The idea of the food as an ephemeral art.
What is the most blissful food moment from your upbringing?
My dad preparing fried plantains for my University lunch along with a Lecherita (a mini can of condensed milk). Years later I made a dessert inspired by that memory.
What, to you, is the best city for food right now?
Guadalajara is home to a wealth of endemic produce and dishes unique to the city. There’s incredible diversity within just one state - Tequila’s hometown. It’s one of the kitchens I always want to return to.
What is the hardest part about balancing the demands of not just one, but five different pastry programs with such different personalities?
Prioritizing tasks is essential, as my constant inspiration to create new dishes often gets in the way of tackling my to-do list. While I'm tempted to take on everything simultaneously, I understand the importance of mental well-being and therefore focus on prioritizing my obligations. The upside is that I'm never bored!
If you could shout out a colleague or friend in the industry who would it be and why?
My pastry sous chef, Christian Mendez. She has been my biggest support and contributes immensely to the team. Since she has arrived, she always has the best attitude to help others and plays great music to help build a positive environment. Besides all that, she is the best mom to her son Alessandro. What makes me most proud of is how much she has grown as a pastry chef.
Where have you been drawing inspiration from recently?
I like to get inspired by art. Going to museums is my favorite, but I also think that inspiration can come from everything. I don’t like to close my mind to only one idea, inspiration can come from a childhood memory, from my grandmother’s name, from a pretty plate, or even just the act of going to work and watching a guy painting outside (which often happens at Hotel Chelsea).
If it's my first time stopping into Hotel Chelsea, what's your order recommendation right now from all of your establishments?
From Café Chelsea, the newest David à la coco dessert, my personal favorite the Ilî flotante, or the best selling Chocolate Soufflé.
From El Quijote, the rice pudding (my grandmother’s recipe).
From Teruko, the signature dessert, Sekitei, which is inspired by a Japanese garden. It features edible rocks and my favorite Kuromitsu jellies making for a funny and flavorful dessert.
From Lobby Bar, the Ferrero Rocher Ice Cream - remember to smash hard. Coming soon to Lobby Bar, I am working on an espresso martini dessert, featuring a hand painted design using rice paper. It is inspired by Arthur Jens’ who often paints outside of the hotel.
What is your room service order if you were spending a staycation at Hotel Chelsea?
Probably around 12PM an avocado toast, smoked salmon plate, pain perdu, fine herbs omelette with two iced matcha latte, of course to share. For dinner I would go down to Teruko and sit at the omakase bar.
What is your favorite holiday time pastry to eat and to make? Why?
“Pan de muerto” is a traditional Mexican bread made for the Day of the Dead which is a beautiful holiday to remember those who are no longer here. It’s a sweet bread, flavored with orange blossoms - the shape of the bread represents a skull. I like to eat it with hot chocolate.
