Colleen Stillwell

Colleen Stillwell (b. 1983) is a chef based in Buffalo, New York, only recently recruited back to start the Niagara Community College’s new Culinary Institute. Born to parents from South Buffalo with enormous pride for Irish culture, Stillwell was trained at the Culinary Institute in Napa Valley, specializing in pastry under Stephen Durfee, who was part of the staff that opened “The French Laundry” Restaurant in Yountville, CA and who recently competed for Team USA at the World Pastry Cup in France. She then went to New York City, working at Daniel and the Lincoln Ristorante, under Richard Capizzi (previously at Per Se and Bouchon Bakery). She specializes in classic French pastry and chocolate.