Chef Deborah Racicot: Head of Pastry at Narcissa


Deborah comes to Narcissa after time spent in some of New York’s most beloved restaurants including Gramercy Tavern, Gotham Bar and Grill and Savoy. She also has experience working alongside some of the nation’s most notable chefs such as Alfred Portale, Marcus Sameulsson and Terrance Brennan. Her stunning and inventive desserts served at Narcissa mirror John Fraser’s seasonal and vegetable-centric cuisine. With seasonality always in mind and the opportunity to utilize produce from Narcissa’s very own farm, Locusts-on-Hudson, Deborah often explores ingredients and flavors not often found on a dessert menu like fennel cheesecakes, curried banana and green strawberries.

What’s Your NativeAdVantage:

What do you do best? 

I would say that making Ice Cream is what I do best

What makes you the best?

I love to create great interesting flavors; I believe that texturally my ice cream is extremely smooth, creamy and decadent.

What are your aspirations?

My aspirations are to open my own pastry shop in the city which provides people with a great selection of sweets, that include cakes, to cookies, to ice creams and even more.

It is important that what I will be doing is modern and artistic, as well as providing people with pastries that are different than all the other pastry shops and bakeries in the city.



It is all about the little details that make us different than the rest.    


My family




Central America


Valhrona’s newest chocolate line from Ecuador


Anything related to the arts.

I have always been into the arts from drawing to photography.

I love pastry and cooking, but what drew me to pastry was the artistry.

People eat with their eyes, so it is important to me to create my dishes so they first of all taste great, and also just as important , it must be visually enticing.

Narcissa, André Balazs and Michelin-starred chef John Fraser’s restaurant nestled next to the The Standard’s townhouse entrance, marries the clean flavors and impeccably-sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking. Featuring seasonal, local and organic produce from André Balazs’ Hudson Valley farm, Locusts on Hudson, the healthy, multi-layered American menu offers both simplicity and sophistication. The intimate neighborhood restaurant offers two dining rooms, one featuring a large open kitchen and chef counter, the other overlooking a charming private garden, allowing for al fresco dining in warmer months.