Pastry Consulting Services
Pastry Consulting Services
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Chocolate Crème Caramel
Chef Pátissier at the MoMA
Cost Management
Recipe costing - know real cost per piece
Cutting waste and controlling portions
Setting right selling price to make profit
Monthly food cost control
Production Organization
Setting up kitchen workflow - faster and cleaner
Daily production plan and prep lists
Shelf life and storage system
Standard recipes that anyone can follow
Ingredient Procurement
Finding best suppliers for price and quality
Choosing right chocolate, flour, butter, fruit
Creating order lists and stock control
Finding local alternatives to expensive imports
Team Building in Pastry
Team Building in Pastry
Hiring and training pastry cooks
Teaching techniques - simple and consistent
Setting roles, schedules and discipline in kitchen
Building a team that works without you
Professional Experience
Professional Experience
Executive Pastry Chef Consultant
Executive Pastry Chef Consultant
Blue Hill at Stone Barns & Cesar Restaurant
2023 - 2025
Research and Development - Pastry Projects Manager
Created and supervised menus including casual and fine dining
Implemented new techniques and functionality
Developed new desserts and holiday items
Executive Pastry Chef and Chocolatier
Executive Pastry Chef and Chocolatier
Gabriel Kreuther Restaurant & Chocolate Shop
2015 - 2023
Opening team for restaurant & chocolate shop
Two Michelin Stars, AAA 5 Diamond Award, Forbes Five-Star Award Winner
Best New Restaurant of the Year by New York's Village Voice
3 Stars from The New York Times
Member of Relais & Châteaux and Les Grandes Tables du Monde
Acclaimed "One of the Best Chocolate Shops in America in 2018"
Executive Pastry Chef
Executive Pastry Chef
The Modern at the MoMA
2004 - 2015
Opening Team - Established pastry menu for 6 outlets
One Michelin Star, three-star review in The New York Times
Four James Beard Awards
Grand Award from Wine Spectator
Executive Pastry Chef
Executive Pastry Chef
Compass
2002 - 2004
Implemented and supervised the pastry menu and department
Three Stars from New York Daily News, New York Post and New York Sun
Named "Pastry Star" by New York Magazine in 2002
Executive Pastry Chef
Executive Pastry Chef
Bouley Bakery
2000 - 2002
Introduced innovative techniques of traditional French pastry
Oversaw all operations, management, and production
Earned two Michelin stars
Semifinalist - James Beard Founation Awards 2017
Marc Amount/ Gariel Kreuther NYC
For Restaurant and Chef Awards/ Outstanding Pastry Chef
Top 10 Pastry Chefs in America 2012
Top 10 Pastry Chefs in America 2012
Marc Aumont -Â The Modern, NYC
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