Award-winning culinarian Heidi Kabath has been named Pastry Chef for Bar Cocoa dessert boutique, located in the heart of the city’s uptown district. For Chef Kabath, the appointment is the culmination of a career in which she has provided widely recognized pastry excellence for The Ritz-Carlton Hotel Company. 


A native of Parsippany, New Jersey with a Bachelor of Science degree in baking and pastry arts from Johnson and Wales University, Kabath joins Bar Cocoa from The Ritz-Carlton, Amelia Island, where she served as Pastry Cook and Supervisor for the resort, its restaurants and its event operations.  Her culinary career began at the resort in 2005, when she was hired as a Pastry Apprentice.  In the following years, Kabath quickly progressed through the demanding ranks of the kitchen to become a Pastry Cook and then Pastry Cook/Supervisor. During her tenure at The Ritz-Carlton, Amelia Island, the resort gained a AAA Five Diamond rating as well as consistent accolades for its culinary experience.

Known for her creative chocolate showpieces, ice creams, sorbets and hand-crafted truffles, Heidi Kabath has specialized advanced education from the Notter School of Pastry Arts, as well as training in contemporary specialty areas including gluten-free and dairy-free desserts.  A pastry competition winner, she is also the recipient of many Ritz-Carlton leader and employee quality awards.