Chuck Mirarchi has built a distinguished career in both the culinary world and public relations. As the communications director for Club Coupe du Monde Team USA, he plays a crucial role in promoting the U.S. World Pastry Cup Team, ensuring their achievements are recognized on national and international stages.
Mirarchi’s passion for the culinary arts began during his time at Johnson & Wales University in Providence, Rhode Island. An influential internship at the Dickens Inn in Philadelphia introduced him to the intricacies of viennoiserie, cake baking, and classic British desserts. This early experience laid the foundation for his future endeavors.
While refining his culinary skills, Mirarchi joined the team of executive pastry chef Gilles Renusson during an internship at The Ritz-Carlton Chicago. The experience was so impactful that he extended his tenure at the Ritz-Carlton, gaining hands-on experience in the pastry shop. After earning his associate degree in culinary arts from Johnson & Wales University, he went on to Florida International University, where he earned a bachelor’s degree in hospitality management.
Building on his hospitality experience, Mirarchi transitioned into public relations, working at top firms in New York City, including Edelman Worldwide and Rubenstein Associates. At Edelman, he managed high-profile clients such as Vespa, Hershey, VitaminWater, and Eddie Bauer. His work at Rubenstein Associates focused on food and beverage, the arts, entertainment, and the not-for-profit sectors, with notable projects including Rodin’s Monument to Victor Hugo exhibition at the Metropolitan Museum of Art and the opening of the Broadway musical Saturday Night Fever.
Mirarchi also managed media relations for renowned chefs and high-profile restaurants in New York City. He played a key role in the openings of several notable restaurants, including Pino Luongo’s Tuscan Square and Coco Pazzo, as well as the launch of City Hall Restaurant. His work extended to promoting cookbooks and entertainment industry personalities.
In 2013, Mirarchi became the public relations and social media manager at The Avalon Hotel in New York, overseeing press inquiries and social media accounts.
Mirarchi’s expertise led him to roles in luxury hotels across the United States. He helped open the Morrison-Clark Inn in Washington, D.C., and the Ritz-Carlton Philadelphia, and held positions at the Park Hyatt Hotel in Washington, D.C., the Four Seasons Hotel in Philadelphia, and the Hilton Short Hills in New Jersey. Additionally, he served as the assistant manager at The Helmsley Palace in New York City.
Since 1993, Mirarchi has been involved with numerous teams within Club Coupe du Monde Team USA, contributing his expertise in communications. In January 2022, he officially took on the role of director of communications and social media for the organization. In this capacity, he manages the team’s social media presence, crafts press releases, and develops strategic publicity plans to ensure maximum visibility for the team and its sponsors on national and international platforms.
Outside of his work in culinary arts and public relations, Mirarchi is an expert on The Walt Disney Company. He has contributed articles to various blogs and co-authored a book on Disney parks, reflecting his passion for storytelling.
With his blend of culinary and public relations expertise, Chuck Mirarchi has played a key role in enhancing the visibility of U.S. pastry chefs, showcasing their creativity and talent on a broader stage and bringing attention to American pastry arts.
