Baruch Ellsworth

Executive Pastry Chef

While Baruch Ellsworth, like many chefs, has taken a winding road to his current position as Executive Pastry Chef at Little Saint, it’s safe to say that much of his journey put him squarely in the right place at the right time. Growing up in San Diego, Baruch was fascinated with cooking and enrolled in the California Culinary Academy in San Francisco. After graduation, he landed a position at Campton Place, where the acclaimed Daniel Humm was heading up the kitchen. He spent three years at the famed restaurant—both as a savory and pastry cook, prior to working for Ron Siegel at the Dining Room at the Ritz and under Corey Lee as part of the opening team at Benu. In 2011, he moved to Seattle and began working as Pastry Chef at the family-owned Canlis. He would spend eight years developing his leadership skills until his move to Healdsburg to work at the 3-Michelin-starred restaurant SingleThread. Baruch has taken on perhaps the biggest challenge of his career—leading and developing an all-plant-based pastry program at Little Saint. With creativity and passion, Baruch has created an innovative pastry program that challenges the norms of traditional baking - no butter, eggs or milk - while creating exceptional flavors, textures and visually beautiful pastries and desserts.