Diane Apostolacus has married her love of food design and passion for art as the Executive Pastry Chef at Capitale. Apostolacus obtained her BFA in Printmaking and Painting from Alfred University and shortly after began a career with Ralph Lauren in the photography department while simultaneously producing her own artwork for sale.
Once photography became a more digital field, Apostolacus began working at an art museum. After three years with Fisher Landau Center for Art, Apostolacus realized she missed being able to use her skills in the kitchen. She then decided that it was finally time to earn a degree in culinary art.
She attended the Institute for Culinary Education where she developed her love for culinary arts. Over the years she has gained experience through her work at many acclaimed New York City restaurants and caterers including Ilili, Telepan and Northern Spy Food Company where she has served as Head Baker and Pastry Chef. In 2010, she became the Executive Pastry Chef at Capitale, designing and creating illustrious buffet dessert items and five tiered wedding cakes for New York City’s premiere event venue.
She loves creating desserts using different colors and shapes that generate an awe factor from her clients and their guests.