Executive Pastry Chef
As Executive Pastry Chef of The Hotel Hershey, Harris oversees everything sweet for all dining outlets at the Hotel. The Hotel has three a la carte operations, including The Circular Dining Room with a long history of Four-Star and Four-Diamond standards. The other Food & Beverage operations within the Hotel include The Cocoa Beanery Coffee House, Sweets Cupcake Shop, The Pool kitchen, The Spa luncheon, Room Service and Banquet Operations, including various weekend weddings. Overall Harris, with her skilled team strives to deliver high-quality sweets to guests while challenging new trends in pastry.
Harris thrives on the attention to detail and exactness needed for pastry. She is an active member in American Culinary Federation and serves on many local Occupational Advisory Boards in the area Vocational Programs. Harris has competed in multiple competitions earning bronze and gold medals and in 2014 was crowned Pastry Queen at the Ladies World Pastry Championship in Italy.
Passion and love for the pastry world to follow his father’s legacy, Joseph Settepani decided to pursue
career as a pastry chef. He graduated from the Culinary institute of America in 2012.
As part of his journey he interned for Chef Gary Rulli in San Francisco, CA at Emporio Rulli. In 2013 he
was selected to intern at the French Pastry School in Chicago as a Pastry Chef Assistant, where he had a
great opportunity to work with well renowned pastry chefs such as Chef Wybauw, Chef Caillot, Chef
Fayard, Chef Cannone MOF and Chef Pfeiffer.
In 2012 and 2013 participated in the Societe Culinaire Philanthropique 144th/145th Salon Culinaire first
prize for best chocolate showpiece in show.
In 2012 competed in the Food Network show “Sweet Genius” where he placed third.
Since finishing his internship at the French Pastry School he has been running Bruno Bakery, one of the
three family owned businesses.