Chef Summer Bailey’s love of food and good cooking begins with her roots in her native Louisiana. She draws on her double heritage of Czech and Cajun French cuisines. Early on, she played an important role in parents’ seafood business along with being recruited as her grandmother’s “sous chef” in the kitchen.
After earning her degree from Louisiana State University, Summer was drawn to New York City to explore her passions of acting and writing. However, her first and truest love – baking – continued to call her. After this realization, Chef Summer immediately enrolled in the renowned French Culinary Institute (now part of ICE) where she received her training in 2012. From there, she held pastry positions at Momofuku Milk Bar, The Dutch, Olivier Cheng Catering, Bowery Road, The Surf Lodge in Montauk, and Nexus Club NY.
Chef Summer’s accolades include: a segment on CNN’s Travel show, Just Desserts, where she made her decadent Bananas Foster soufflé, was written up in Vogue Magazine, participated in Dominique Ansel’s Midnight in Paris Tasting for the NYC Wine & Food Festival, featured in articles in Real Simple, First We Feast, Time Out NY, Village Voice and Food & Wine Magazine.
Ever creative, Chef Summer opened a pie pop-up during the pandemic. Her famous caramel apple and bourbon pecan pies drew enthusiastic praise and a client base spread all over the US. Chef Summer recently left New York City for Tampa, Florida to embark on her current position as Executive Pastry Chef at Bern’s Steak House.