Molly Coen

Pastry Chef

“Having been born and raised in Denver, I love being able to make a positive impact in the city I grew up in. From the local ingredients to the creative charm of the city, I am constantly inspired by Denver’s culture and culinary scene.”

Four Seasons Tenure

Since 2015
First Four Seasons Assignment: Pastry Intern, Four Seasons Hotel Denver

Education

Bachelor’s Degree in Hotel and Restaurant Management, Johnson & Wales University Charlotte Campus; Degree in Baking and Pastry Arts, Johnson & Wales University Charlotte Campus

Birthplace

Denver, Colorado, USA

Languages Spoken

English

Molly Coen is the Pastry Chef of Four Seasons Hotel Denver and EDGE Restaurant & Bar. Born and raised in Denver, Coen is inspired by the Mile High City’s commitment to sustainability and use of local ingredients. Coen is particularly inspired by the French, Italian, and modern American cuisines.

Coen spent time studying in Charlotte, North Carolina where she earned degrees in in Hotel and Restaurant Management and Baking and Pastry Arts from Johnson & Wales University. Growing up, Coen would spend timing baking with both of her grandmothers at home, learning everything from cookies to pies and much more. By the time she reached seventh grade, Coen knew she wanted to become a pastry chef. Throughout her time in school, Coen took on many projects to further her knowledge and craft of baking. Coen started her professional work at a small bakery while she was taking a course in school called Plated Desserts. In this course, she felt that she was creating edible art and wanted find a company that embraced this type of artistic creativity. Coen decided to pursue an internship at Four Seasons Hotel Denver and quickly discovered Four Seasons was exactly the company she was looking for. Coen worked at a number of different restaurants to build her experience before finally returning to Denver to accept a full-time position with Four Seasons Hotel Denver.

One of Coen’s most memorable accomplishments was taking first place in Denver’s Brunch Fest two years in a row, winning the first year with her great great grandmother’s recipe for homemade banana bread. She said it felt very special to have an opportunity to share such an important family recipe with her local community.

Coen says her formal training gave her the structure and discipline needed to be the best in class in her role. Coen says she enjoys how EDGE Restaurant & Bar offers both classic dessert staples and creative seasonal desserts, allowing her to master the most popular desserts in the world while frequently presenting her creative touch with her own recipes.