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Jennifer Giblin is the Pastry Chef at the urban barbecue restaurant, Blue Smoke, and its sister jazz club, Jazz Standard. Despite her passion for baking, Giblin once had a different career in mind. Born in Houston and raised in Tucson, she graduated from the University of Arizona in 1994 with a degree in psychology. She planned on becoming a police officer – but at the last minute changed her mind and entered cooking school at Le Cordon Bleu in London in 1997.

Giblin’s culinary career began when she worked for her in-law’s catering business cooking pastries. Prior to joining Blue Smoke, Giblin worked at two other Union Square Hospitality Group restaurants – she began as a cook at Tabla, where she worked for two years, and she then spent a year at Eleven Madison Park, where she baked cakes for events held in the private dining rooms. The cakes were such a success that Giblin started a cake-baking business on the side before returning to Tabla in the position of Pastry Sous Chef.

Since joining Blue Smoke in 2003, she has perfected home-style desserts such as sticky toffee pudding, banana cream pie, seasonal fruit crisps, orange sugar dusted donuts and rich chocolate layer cake. Every item in Giblin’s desserts is freshly made, from the graham crackers in her pie crusts to the ice creams in her shakes and floats, to the coconut fillings in her layer cakes.

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