Meet the Pastry Chef at Mohonk Mountain House, Audrey Billups

Meet Mohonk Mountain House’s Executive Pastry Chef, Audrey Billups, who brings 15 years of experience and creativity to the beloved and iconic establishment, voted “Best Place for Romantic and Special Occasion Dining” in 2024 by Hudson Valley Magazine and “Top 5 in the US” for best hotel restaurant, according to USA Today. Audrey is meticulous, innovative, and artful, drawing from her background making bread, pastries, desserts, and more as sous or assistant chef for the likes of Ai Fiori in New York City, The Topping Rose House in Bridgehampton, The Grand Del Mar in San Diego, and other impressive Michelin Star and notable restaurants. 

Read our exclusive interview below and learn what has sweetened the life journey of this Hudson Valley-raised CIA graduate. And don’t forget to book your Mohonk GINGERBREAD DAY PASS if you would like to take part in the festivities and holiday magic of their 9th Annual Gingerbread Competition for which Audrey is a judge. Come as a day guest or stay for an unforgettable weekend. Either way, enjoy ice skating in the pavilion, a photo with Mr. and Mrs. Claus, live entertainment, and, of course, an incredible meal and dessert in the main dining room. 

And now, let’s meet Chef Audrey Billups…

INSIDE+OUT: Where are you originally from, and how did you wind up at Mohonk Mountain House?

Chef Audrey Billups: I am from Millbrook, New York. After graduating from the Culinary Institute of America, I was the Assistant Pastry Chef for three years at Westchester Country Club in Rye, NY.  Needing a new challenge and wanting to stay close to home, I sought the Assistant Pastry Chef position at Mohonk Mountain House.

What piqued your interest in baking, and how did you get your start as a Pastry Chef?

My interest in baking started at a young age.  I am one of six siblings, and the only one-on-one time I had with my mother was over the stove. I remember rushing home to watch The French Chef with Julia Child or Great Chefs, Great Cities in grade school.  Those shows inspired me to pursue a career in the culinary field. In high school, I took culinary courses and was awarded a scholarship to the CIA in Hyde Park, NY. I worked my way through school decorating cakes for a grocery store.  After graduation, I worked under Edward Leonard at Westchester Country Club for a few years before heading to Mohonk Mountain House.  After a year at Mohonk, I started at Addison at The Grand Del Mar, which started my foray into fine dining.  Fast forward six years, I moved back to the East Coast and worked in Manhattan for more Michelin-starred restaurants.  I landed my first Pastry Chef position at Topping Rose House in Bridgehampton (New York), where I prepared bread, breakfast pastries, desserts, ice creams + sorbets and mignardise for the seasonal restaurant.  Chef Palmeri asked me to come back to Mohonk to consult and I haven’t left since.

You’ve worked at some impressive restaurants prior to coming (back) to Mohonk.  How have those experiences shaped your skills and practice as a chef?

Working at such prestigious places, I was surrounded by like-minded individuals who strove for greatness on a daily basis. I learned early on that if there was an area I needed to improve, I better figure out a way to master it quickly. This industry can be cutthroat and the sooner I became comfortable with the uncomfortable, the further along I progressed in my career.

What is your favorite thing about baking and when does it feel the most rewarding?

I love the creative side of baking.  Bringing a vision to fruition is extremely rewarding. There is nothing more satisfying than getting a compliment about one of my desserts, hearing it is the best thing they have ever tasted or how it evoked a pleasant memory for them.

What is your favorite dessert? And, In your opinion, what makes a perfect dessert?

I will give you a two-part answer to this question.  In terms of creating a dessert, I gravitate towards entremets or any meticulously crafted plated dessert.  At Mohonk, our volume is extremely high, so channeling back to my fine dining days is always enjoyable.  Now, if we are talking about what dessert I prefer to eat, it’s a no-brainer; it’s cheesecake.  To me, the perfect dessert must have a few key components.  We all know we eat with our eyes first, but ultimately, it’s the taste that will be memorable.  A perfect dessert should not only be pleasing to the eye but also have texture, an element of surprise and be well-balanced.

What is your dream for the future of food and pastry at Mohonk Mountain House? What legacy do you want to leave behind?

My dream is to constantly and consistently evolve our offerings to our guests. Our culinary program has considerably changed for the better over the years and I am excited to see where it can take us. I would like nothing more than to be recognized by Forbes and get a 5 Star 5 Diamond rating.  The legacy I wish to leave behind is that I made a positive impact in my cook’s careers by my unwavering commitment to quality and creativity.  I firmly believe in leading by example and my hope is that my time in the kitchens has shown that hard work, dedication and integrity can cultivate greatness.

What are you working on right now that you’re excited about?

Right now, I am working on our Thanksgiving menus.  We are currently in peak season and will expect over 1,000 guests.  Being innovative while keeping with tradition is always a challenge I am up for.

What are some of your favorite Hudson Valley places to visit?

I love the outdoors, so I go hiking a lot.  I frequent the River-to-Ridge Trail, most trails at Mohonk, the Walkway Over the Hudson, and Roosevelt-Vanderbilt mansions.  During this time of year, when I have a family visit, we like to go to Minard’s Family Farms.

Name three things you always have in your fridge/pantry?

Eggs, Shrimp and Maldon Salt.

If you had not become a Pastry Chef, which profession would you have chosen?

I would be a party planner.  I am extremely organized and meticulous.  Plus, I love to shop and entertain, so it would be a perfect fit.

If you could have a small dinner party with anyone (dead or alive), who would you invite?

Jesus Christ
My late father and my mother
Gale Gand
Dr. Seuss
Michael Jordan
Eminem

That’s quite the eclectic table–great choices! What are you most proud of when it comes to your career as a chef?

I cannot pick just one thing I am most proud of because there are many pivotal points in my journey as a pastry chef that have made a lasting impression.  One proud moment was becoming Mohonk’s Executive Pastry Chef.  It was a full-circle moment for me because Chef Palmeri was the one who believed in me and saw my potential back when I was fresh out of culinary school.  I am also proud of all the cooks I have mentored and trained who have moved on to work at Michelin-starred restaurants and who have opened up their own spots.

What is your current state of mind?

The food service industry is constantly pushing the hottest trends. Yes, trends shake up the sector, but they are short-lived. I always say stay true to the classics. Focus more on fine-tuning the basics. Simplicity is key.

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This December is the 9th annual Hudson Valley Gingerbread Competition at Mohonk!

Each year, gingerbread creators craft a variety of amazing structures, ranging from classic gingerbread houses, cottages, steamships, treehouses and robots – all for a chance to win fabulous prizes. Celebrate the festivities with a Gingerbread Day Pass, which allows you to take a self-guided tour of the Mountain House and admire this year’s incredible gingerbread creations. Enjoy the beautiful holiday decorations and the dazzling Winter Lights Display, and take part in holiday shopping and more!

GINGERBREAD DAY PASS
$15 per person | Donated to the Food Bank of the Hudson Valley

December 8 (Gingerbread Competition Day)

Your Gingerbread Pass is good for the entire day.
Regardless of the selected time slot.
View this link to the Gingerbread competition.

What role does creativity play in the Gingerbread Competition and how do you encourage participants to push the boundaries with their designs?

Creativity is crucial to the success of your entry.  I gravitate towards themes that have not been done in years past.  Using multiple pastry mediums increases your “Originality & Creativity,” along with “Difficulty” scores.  Participants should think outside the box when it comes to design.  The moment I have to question how a contestant was able to pull off such an imaginative creation, I know they will place in the top standings.

What’s the most impressive or memorable gingerbread creation you’ve seen in the competition over the years?

The most memorable gingerbread creation was by @simplyjessyka in 2019. It was a boat with a cutaway on one side showing its inner workings. Characters from Charles Dickens’ A Christmas Carol were incorporated. It was mind-blowing how intricately detailed the piece was. Hats off to them for the time and patience they underwent to deliver such a remarkable entry.

What tips would you give to first-time competitors looking to participate in the Gingerbread Competition?

The first tip I would give is to make sure your creation is scaled, both inside and outside the structure. Allow yourself enough time to bring your creation to fruition.  Lastly, have fun!

How does the Gingerbread Competition reflect the traditions of Mohonk Mountain House and why do you think it’s become such a beloved event?

The Gingerbread Contest has become a beloved event because it has brought communities together through celebration and the joy of the season. Each year, we partner with the Regional Food Bank, donating 100% of the entry fee collected to their non-profit, which supports their efforts to alleviate hunger in the local community. The day itself is filled with activities, including ice skating at the pavilion, lunch and cocktails at the carriage lounge, a picture with Mr and Mrs Claus, a winter lights display, holiday trivia, and evening live entertainment. Gingerbread is more than just a competition; it’s about gathering communities and making memories.

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Photos Courtesy of Mohonk Mountain House

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Read More of Inside+Out’s MEET THE CHEF SERIES

Chef Kevin Katz | Red Onion Bar & Restaurant | Saugerties NY
Chef Clare Hussain | Runa | New Paltz NY
Chef Doris Choi | Silvia | Woodstock NY
Chef Efren Hernandez | Casa Susanna at Camptown Catskills | Leeds NY
Chef Nicholas Leiss |  Farms2ChefsTable | Beacon NY
Chef Rachel Bartlett | Stewart House | Athens NY
Chef John Bush | Millstream Woodstock | Woodstock NY
Chef Francesco Buitoni | GioBatta Alimentari | Tivoli NY
Chef Jamie Parry | Swoon | Hudson NY
Chef Christoper Weathered | Mill & Main | Kerhonkson NY
Chef Vincent DeGrezia | Annarella Ristorante | Saugerties, NY

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