Natasha Pickowicz is a New York City-based pastry chef, writer, and three-time James Beard Award finalist known for her inventive desserts and community-driven approach to baking - she is basically a pastry genius known for her ability to turn something simple into something extraordinary, and the kind of person who makes you want to abandon all your life plans and just follow her around the kitchen forever. Originally from San Diego, she made her mark leading the pastry programs at acclaimed restaurants like Café Altro Paradiso and Flora Bar, where she developed a signature style that blends technique with creativity.
In The Kitchen with Natasha Pickowicz
In The Kitchen
Captured by Kate Owen
Beyond the kitchen, Natasha is celebrated for her large-scale charity bake sales, which have raised over $200,000 for organizations such as Planned Parenthood and The Brigid Alliance. Her passion for food extends beyond just flavor—she sees baking as a way to foster connection, support social causes, and tell deeper stories. In 2023, she released her debut cookbook, More Than Cake, a collection of recipes interwoven with personal narratives about family, food history, and activism., Natasha brings a unique perspective to the culinary world, blending storytelling with her love of pastry. Through her work, Natasha continues to push the boundaries of what a pastry chef can be—an artist, an activist, and a community builder, all in one.
It was a total delight to be In The Kitchen with Natasha - her bright, generous presents filling the table with stories and laughter. For the evening, she brought a Chinese Sesame sauce that was, frankly, a revelation—nutty, savory, just the right amount of heat, and the kind of thing you immediately want to figure out how to recreate at home. It was one of those dishes that made everyone pause for a moment before diving back in for more.
Q&A with Natasha
1. Can you speak a little to the pasta that you brought to the potluck?
I wanted a pasta that would feel comforting above all else, but with enough zip and acidity to make every bite come alive. I adapted the great recipe developer Eric Kim's recipe for Guchujang Buttered Noodles, which is a delicious, silky sauce that combines butter, gochujang paste, honey, and vinegar—it's truly greater than the sum of its parts, just like joining the wonderful company at our dinner!
2. What do you think it is about pasta that makes it so universally loved?
It's a little messy, it's not too precious—for many people, it's something we all grew up eating from a very young age (my childhood favorite was tri-color fusilli with Kraft parmesan from. a can and a little oil). It's simplicity epitomized—pretty much everyone can bring a pot of water and chuck some dried pasta into it. We love it because we can all make it and serve it to our loved ones for dinner, to ourselves late at night, just home from work, or the next morning, cold and out of the refrigerator.
3. From dinner chats: What exciting projects do you have in the works?
No two days are the same, which makes my life very hectic and fun! I'm planning a culinary trip to Greece (!) with Mèlisses Andros, and I'm in the throes of completing a second as-not-yet-announced cookbook... it's incredibly exciting and I feel so, so lucky to call this my work.
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About In The Kitchen With
PORTA offers a uniquely honed edit of homewares from Europe bringing unique character and thoughtful design to your table and home in a way that simultaneously celebrates tradition while embracing contemporary style. Through our travels, interests and obsessions we bring storied traditions and histories to light so they can be engaged with in new ways. Many chefs explore and play with similar interests and ideas through food, and in our seriesIn The Kitchen With…we hope to highlight the joy and creativity that happens from stove to table by inviting chefs to whip up something wonderful on (or accessorized by) PORTA products. Each chef is generously sharing their recipe with us so that we can all recreate the magic at home, and answering a few questions about their love of food and approach to bringing people together around the table.