Brooklyn Born Chocolate
Rahway, United States
Awarded 'Best Confection' for Scotch Bonnet Caramel and Apple Ganache Bonbons.
Established his own confectionery business.
Advanced to compete as a finalist in the enterprise-wide competition.
Award-winning Executive Pastry Chef with a background in French culinary arts and a passion for confectionery artistry.
Customers perceive him as an accomplished pastry chef with a strong foundation in classical techniques.
Hotel Le San Pedro, La Villa Saint Elme, La Bastide Saint-Antoine, Daniel (New York City), Brooklyn Born Chocolate
Scotch Bonnet Caramel and Apple Ganache Bonbons
His journey began in France, and he trained under Michelin two-star Chef Philippe Da Silva. He also worked at renowned establishments like Hotel Le San Pedro, La Villa Saint Elme, and Jacques Chibois' La Bastide Saint-Antoine. He was an Executive Pastry Chef at Daniel, Chef Daniel Boulud's restaurant in New York City.
Data Freshness: 1w ago
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