Jeff Sytsma is a Chef and Partner at RBC Hospitality Group. After graduating from Johnson & Wales with a B.A. in Pastry, he embarked on an exchange program in Northern France. It was during the life changing experience of working on organic farms in Normandy that he cultivated a love for peak-season produce and appreciation for small farms, the core fundamental of his philosophy.

Upon returning to the city, he worked at the Plaza Hotel as Pastry Sous Chef of The Oak Room under Chef Eric Snow, Michelin-starred Oceana under Jansen Chan, John Fraser’s pop-up concept What Happens Next at La Silhouette, and The Elm. Using many of the techniques he learned abroad coupled with the valuable time spent working as a pastry chef in Chicago and New York, he crafted his own unique style of making elegant pastries and rustic breads.

Jeff, Richard, and Chantelle met while opening the Loews Hotel on Park Avenue together in the Upper East Side. Jeff is known for taking those familiar favorites and putting an interesting spin on them. His homemade ice creams, savory croissants, and his dreamy cookies leave you swooning for more. Jeff’s brings a wealth of experience in pastry arts and appreciation for classic French technique to his whimsical bakeshop at Bell Works.