About the Author

Chef Johnny Iuzzini's interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny's fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. He learned the techniques of tempering chocolate from Eric, who went on to become the Executive Pastry Chef of the Plaza Hotel in Manhattan. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef. After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan's Upper East Side. Over the next three and a half years, he mastered all of the dessert stations and became Pastry Chef François Payard's right-hand man. When Chef Francois launched his eponymous pastry shop in the Summer of 1997, Johnny joined the opening team and was named Sous Chef, a position he held for six months. As a student of his craft, Johnny traveled to Europe in 1998 where he apprenticed in some of France's finest ptisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L'Ecole DGF du Chocolat et Patisserie. In the Fall of 1998, Johnny returned to the US for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of its "Emerging Young Artists of 2000". Chef Daniel Boulud promoted Johnny to Executive Pastry Chef in January 2001. The combination of talent and enthusiasm, and a long-standing working relationship with Daniel made Johnny the perfect choice for this position. Shortly after his rise to top job, Where Magazine awarded Johnny's desserts "Best in NY 2001".In May 2002, Chef/ Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four star name-sake, Restaurant Jean Georges, as well as its café, Nougatine. With this move, Johnny achieved much success. In November 2002, Johnny was awarded the title of "Best New Pastry Chef" by New York Magazine's Gael Green in its First Annual Chef Awards. In April 2003, Johnny was nominated for "Outstanding Pastry Chef of the Year" by the prestigious James Beard Foundation. In June of that year, Johnny was named one of the "10 Best Pastry Chefs in America" by Pastry Art and Design Magazine. He received the same honor in 2004, as well.Johnny joined Jean Georges in the opening of his newest restaurant, Perry Street, in June 2005. Johnny assumed the rol

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