Craig Harzewski
Pastry Chef Craig Harzewski, originally from Buffalo, New York, joined the NAHA team in 2007 after working in some of New York City's finest kitchens.

He began his career working under an 83-year-old baker from Auburn, New York, who instilled in him at a young age the importance of classic technique and meticulous hands-on execution.

In New York City, Harzewski worked under Francois Payard, learning the French classics. He started as a commis and left three years later as sous-chef. His first Pastry Chef position was at Judson Grill with Bill Telepan, creating his own menu. The Pastry Chef position at Le Cirque 2000 was next, followed by the opening of Country at The Carlton Hotel with its two outlets and room service. Then, he was on to San Domenico where he delved into Italian pastry.

Harzewski prides himself on crafting nearly everything in house. He looks to art, architecture and fashion for inspiration when developing his desserts.