Save Room for Dessert: Stephen Collucci of Colicchio & Sons (Slideshow)

Check out our photos of the New York City pastry chef at work

Chocolate

Jane Bruce

Collucci arranges the chocolate pieces on his dessert in just the right places. "I think that no matter how confident or proficient you are at one particular thing there is always room to grow," he says.

Lavender

Jane Bruce

The lavender meringue on this dessert adds an airiness to counteract the chocolate cake.

Style

Jane Bruce

"My dessert has always had an element of whimsy or nostalgia to it, but now I am able to do so with a higher level of execution and finesse," Collucci says of his pastry style.

Chocolate Dessert

Jane Bruce

This decadent chocolate dessert is made with flourless chocolate cake, honey-puffed rice, violet, tangerine, and almond milk sorbet.

Rhubarb

Jane Bruce

The rhubarb dessert is great for spring. When planning his desserts, Collucci says of his inspiration, "Sometimes it’s simply walking through the market, or color I see out of the corner of my eye."

Working in the Seasons

Jane Bruce

Collucci says of his work, "I love to work with fresh fruit and vegetables, anything I can find at the local markets. Specifics include those ingredients that are highlighted once a year, those that I wait all winter long for such as strawberries, rhubarb, and apricots."

Adventure

Jane Bruce

"Every day working with pastry is a new adventure. I try to never live the same day twice and pastry allows me to stay true to that," Collucci gushes.

Rhubarb

Jane Bruce

This spring and summer dessert is made with vanilla bean créme caramel, poached rhubarb, meyer lemon, and mint foam.

Gianduja Powder

Jane Bruce

The gianduja powder is a chocolate hazelnut powder dusted throughout the doughnut dish.

Whimsy

Jane Bruce

The creativity behind Collucci's desserts comes from sensory memories. "A lot of the time I find inspiration in childhood favorites like peanut butter and jelly, grape soda, or snow cones," he says.

The Last Bite

Jane Bruce

Collucci loves his dish being the last thing a guest tastes. He says, "Working pastry also means you bat cleanup. It’s a big chance to blow a guest’s experience even further out of the water, or turn a negative experience around. It’s a big honor and duty to be responsible for a guest’s last bites."

Coffee-Glazed Doughnuts

Jane Bruce

This is Collucci's signature dessert. The mini-doughnuts are served with gianduja powder, black currant jam, and toasted marshmallow ice cream. "It’s cliché, but when you love what you do, you never work a day in your life," he says.