Meet the International Culinary Center alum.
“I’ll always be a fashion designer. Now, my expression is in cake design…”
A graduate of Williams College and Parsons School of Design, Charlotte Neuville began her career as Assistant Designer to Perry Ellis. She became Adrienne Vittadini’s Design Director two years later and, in 1985, launched her brand, Charlotte Neuville, Inc., to retailers including Barneys, Neiman Marcus, Saks Fifth Avenue, Bloomingdales, and Harrods of London. Charlotte received critical acclaim in publications ranging fromWomen’s Wear Daily and Vogue to The New York Times, and People, and was inducted into the Council of Fashion Designers of America in 1986.
In 1996, Charlotte became a fashion executive for the retail chain that became New York and Company. In 2005, she joined The Gap as Executive Vice President of Design, where she created the record-breaking global brand PRODUCT (RED) for Bono, raising millions of dollars to combat the AIDS crisis in Africa, earning her a reputation as a brand visionary, color specialist, and trend forecaster.
After 30 years in design, Charlotte turned a lifelong hobby into a professional pursuit, merging her passion for fashion with her love of the pastry arts. She graduated from International Culinary Center’s Cake Techniques & Design program in 2011, landing a coveted internship with master cake designer Ron Ben-Israel, then opening her own cake business called, of course, The Fashion Chef. Her couture cakes and chic confections, as visually unforgettable as they are delicious, have garnered applause from fashionistas and foodies alike, and led to the writing of her first book, “Stylish Cakes: The Extraordinary Confections of the Fashion Chef” in 2015. Her Brooklyn-based business continues to grow, including the addition of a patisserie in the works.
Charlotte graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own career with cake.