Just in time for the upcoming holiday season, the award-winning, AAA Five-Diamond Ritz-Carlton, Boston, located downtown and across from the historic Boston Common, is pleased to announce the appointment of Rosette Cox as Pastry Chef.
Drawing upon global experience acquired in pastry departments in some of Boston’s top bakeries and leading luxury hotels in the United States, Caribbean and Southeast Asia, Cox will oversee all pastry operations for The Ritz-Carlton. She will design and curate desserts for the hotel’s onsite food and beverage outlets including Artisan Bistro and Avery Bar, and will also oversee menu creation and desserts for banquets and social functions, in-room dining, guest amenities and seasonal pop-ups like Avery Bar Chocolat (starting November 29th.)
When asked about her plans for dessert menus in Artisan Bistro and Avery Bar, Cox says she intends to balance elegance with approachability. “I want guests to feel a sense of excitement when they see our new dessert menus—something that feels familiar, but with refined techniques and surprising flavor pairings that elevate the guest experience. Seasonality will play a big role in our menu creation, ensuring that our desserts feel fresh, vibrant, and in harmony with the rest of our menus.” She describes these new dessert menus as contemporary yet comforting, celebrating classic techniques but reinterpreting them with modern pastry skills. Her goal is for every guest to not just enjoy dessert, but to leave with a final, memorable impression of a thoroughly enjoyable dining experience.
What drew Cox to a career in pastry? She says, “It’s the challenge of balancing precision with innovation. A career in pastry requires discipline, attention to detail, and consistency, but also ongoing creativity. Every dessert is an opportunity to refine a skill, test an idea, or surprise a guest—and that blend of rigor and imagination keeps my passion flowing every day.”
Cox joins The Ritz-Carlton, Boston most recently from the Lakon Paris Patisserie in Boston where she served as Executive Pastry Chef managing the pastry and bakery department and production of French pastries and desserts across four locations. Prior to this, Cox served as Executive Pastry Chef for Sandals Grande Hotel and Resort in St. Lucia for six years, overseeing the production of all desserts for eleven restaurants. Cox also served as pastry sous chef at Rendezvous Hotel and Resort, also in St. Lucia, and the Solaire Resorts and Casino in Manila. One of her first jobs was Pastry Chef de Partie at MIDAS Hotel and Casino, also in Manila.
Cox credits the following as her culinary inspiration: “My first inspiration came from my family. My earliest memories of dessert are tied to baking at home, where I learned that pastry was about more than technique; it’s about bringing people together. Professionally, I’ve been fortunate to work under chefs who truly inspired me. At Midas Hotel and Casino, Chef Arnold Guevarra taught me discipline, consistency, and the importance of precision, while also encouraging me to develop and cultivate personal creativity. These lessons gave me both structure and confidence. I also admire global pastry leaders like Pierre Hermé for his mastery of flavor balance, and Dominique Ansel for showing how innovation can redefine the guest experience. Their work constantly reminds me to keep evolving and to never quell curiosity.”
When asked about a particular favorite dessert, Cox enthusiastically shares, “One dessert I’m particularly excited about is the Chocolate Dubai. It’s a perfect representation of where I want our menus to go—technically refined, visually striking, and layered with flavors that unfold as you enjoy this dessert.”
Cox is a graduate of the Punlaan School and Guagua National Colleges, both located in the Philippines where she grew up. Beyond baking, she enjoys spending time with her family, and spending time outdoors hiking and visiting beaches throughout New England. She concludes: “I really enjoy spending my free time outside. It’s a great way to recharge, find inspiration, and bring fresh ideas back to the kitchen.
