ردهة MO

Ron Paprocki leads the team to create mouthwatering desserts that satisfy even the most discerning sweet tooth. He received his culinary training at Elisabeth-Knipping Schule in Kassel, Germany and served as an apprentice pastry chef at Café Alheit in Kassel. Born in upstate New York, he went back to NYC after receiving his degree – bringing with him expertise in both German and traditional French pastry. He joined Financier Patisserie and was part of the opening teams of Sasch Bakery/Restaurant and Gordon Ramsay at The London NYC. He then headed the pastry team for Gotham Restaurant, co-creating the Gotham Chocolates program along the way, before taking the helm as Executive Chef, positions he held for over 12 years. Paprocki is also a Good Food Awards winner in 2019, 2020 and 2023. In a 2019 New York Times review, restaurant critic Pete Wells raved about Paprocki’s pastries, heralding his pain perdu and soufflés, and calling his tarte tatin “the greatest in the city.”

He approaches dessert as a light and enjoyable finale to the dining experience, transforming Mandarin Oriental, New York’s pastry programme with innovative, artfully composed desserts that celebrate both classical techniques and contemporary creativity.