Pastry chef Marc Aumont has spent his life in pastry – literally.  Growing up in Chamonix Mont Blanc in France, Marc lived in an apartment directly above his father’s chocolate shop, La Gerbe d’Or.  There, he spent time honing the craft of both chocolate and pastry.

After time spent in France, Marc met chef David Bouley who lured him into opening a bakery in NYC, subsequently Bouley Bakery.  As first a consultant and later the executive pastry chef, Marc helped create one of New York’s preeminent bakeries.

Marc then spent time as executive pastry chef at Compass, earning accolades in 2002 from New York Magazine as a “pastry star” with a “sugar future.”  Danny Meyer with Union Square Hospitality Group eventually brought him to The Modern, which found its home in the newly refurnished Museum of Modern Art.

On the dessert menu, Marc serves a white chocolate crémeux with pomegranate gelée, lime marshmallow and mango sorbet, and the Grand Marnier baba with lime sabayon, roasted pineapple and vanilla ice cream.