| As executive pastry chef at the five-star, five-diamond,
Four Seasons Hotel New York City, Christophe Toury is responsible for
overseeing the development of all desserts for Fifty Seven Fifty Seven
Restaurant and Bar, The Lobby Lounge, banquets, and in-room dining.
Named one of the Ten Best Pastry Chefs in America in 2000 and 2001 by
Pastry Art and Design and Chocolatier, Toury began his career in pastry
15 years ago in his hometown of Chartres, France. After a two-year
apprenticeship, he moved to Paris to work at Patachou Pastry Shop where
he worked under the direction of André Renard. He later joined the
Ritz Paris and spent two years there as a pastry cook. In 1992, Toury
moved to New York to work with Renard at Les Celebrities in the Essex
House and was later promoted to pastry chef at Café Botanica.
In 1993, he was named Moët Pastry Chef of the Year after his
first place win in the Moët & Chandon and Patisfrance competition
in New York. That year, he was also commissioned by Hershey's
Chocolate to create a showpiece for their 100th anniversary. Toury
often serves as a guest pastry chef instructor at The French Culinary
Institute in New York City and is an active participant in national
pastry competitions and events.
Toury's desserts can be described as contemporary, French-American.
"Christophe has an amazing touch when it comes to pastry," says
executive chef Brooke Vosika of the Four Seasons. "He is very focused
on flavors yet has a great artistic eye. He knows how to create visual
excitement on the plate and skillfully recreate the American dessert
with a few French twists."
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