Robert Ellinger, C.M.B., C.E.P.C

Owner, Baked To Perfection, Port Washington, New York

Born in Jericho, New York, Robert Ellinger had an early interest in pastry and food science. He graduated from Highbury Technical School in Portsmouth, England with degrees in both areas. He then went to graduate with a B.S. degree in Hotel and Restaurant Management from the Florida International University in Miami, Florida. After deciding on a career in pastry, Ellinger eventually served as Executive Pastry Chef of the Metropolitan Opera, The United Nations, The Water Club and The Garden City Hotel in New York. In 1986, Ellinger opened his own business, Baked to Perfection, a retail and wholesale bakery operation in Port Washington, New York, which he still owns and operates.

Ellinger is also a partner in Ice Cream University, which holds training seminars all over the country. Throughout his career, Ellinger has won numerous awards, including Pastry Art and Design's Ten Best Pastry Chefs in America, 2002 and 2009. His recent credits include The Medal of the French Government 2009, The American Chef Federation Long Island Pastry Chef of the Year 2009 and The New York Guild of Chefs' Pastry Chef of the Year 2009.