PHOTO: © THE PENINSULA CHICAGO
Executive Pastry Chef Jamie Caudy combines classical technique with fresh, modern interpretation across all pastry operations at The Peninsula Chicago. She oversees desserts served in the hotel’s restaurants, banquet desserts, retail offerings at Pierrot Gourmet, specialty celebration cakes and a variety of bakery items.
Her culinary path began at Le Cordon Bleu, followed by extensive experience in the Minneapolis dining scene at venues such as Wolfgang Puck’s 20.21, the Walker Arts Center and Chambers Kitchen by Jean-Georges Vongerichten. In subsequent roles she managed dessert production for large-scale events, including World Series functions. After positions at Horseshoe Hammond Casino and The Ritz-Carlton, Chicago, she moved east to the Mayflower Inn & Spa in Connecticut. In 2020 she returned to Chicago and joined The Peninsula Chicago, where she continues to lead pastry innovation and production.
Which food is your guilty pleasure? And on the opposite end, what ingredient or food do you avoid? Growing up in Wisconsin, I can’t resist cheese curds—especially hand-breaded ones. At the same time, I avoid overly processed ingredients. I prefer to use pure, whole foods whenever possible for better flavor and health.
What dishes would you serve at a private dinner party?
I would present everything in miniature. I’m drawn to dainty, bite-sized creations because of the delight they spark. People love sampling many small items: miniatures invite guests to try everything without hesitation and deliver a memorable reaction. Creating on a small scale is both a technical challenge and a joyful experience, and I enjoy offering both savory and sweet miniature plates so guests can indulge freely.
What was the first meal you ever prepared on your own?
My sister and I cooked a lot together growing up, often preparing elaborate dinners for our parents. One early memory is roasting a chicken with mashed potatoes and squash—though we accidentally left the squash in the oven too long. That overcooked squash left a distinct flavor memory I still think about. From then on, cooking has been about crafting memorable dishes I want to share.
If you could describe your personal style in one dish, which would it be and why?
I’d choose pavlova—a crisp meringue shell with a soft interior, topped with berries and a light sauce. It’s delicate, colorful and texturally pleasing. Texture matters to me; I always include a crunch because I dislike mushy textures. Pavlova’s versatility—whether piped, molded or shaped into tuiles—makes it a perfect expression of precision and whimsy in my cooking.
Which culinary trend would you like to disappear?
While plant-based cooking is a valuable and healthy movement, I’ve seen the trend stretched toward highly processed substitutes. As a chef, I advocate for whole, minimally processed foods whenever possible, preserving flavor and nutritional integrity.
THE PENINSULA CHICAGO
108 E. Superior St.
Chicago, IL 60611
tel 312 337 2888
peninsula.com/chicago