Culinary Experiences

Born in Mayagüez, Puerto Rico, and raised in Connecticut, Chef David R. Guilloty brings nearly two decades of culinary experience to his role as Chef de Cuisine at Printemps New York. A Johnson & Wales University graduate, he spent nearly six years at the three-Michelin-starred Restaurant at Meadowood in Napa Valley, an experience that shaped his approach to precision, ingredients, and hospitality. His cooking draws on French technique, his Puerto Rican heritage, and flavors of the Caribbean, Africa, and global diaspora, with an emphasis on seasonality and thoughtful execution.

Rachel Green is Executive Pastry Chef at Printemps New York, leading the pastry program across Maison Passerelle, Red Room Bar, Café Jalu, and Salon Vert. She began her pastry career at Restaurant Latour before refining her craft at The Modern under Daniel Skurnick. Her career includes some of New York City’s most respected kitchens, including Jean-Georges, Gramercy Tavern, and Café Carmellini. At Printemps, Green brings a downtown edge to classic French pastry, creating refined desserts, artisan breads, and bakery offerings rooted in thoughtful craftsmanship, dynamic technique, and a desire to make food both beautiful and satisfying.