Fondly referred to as “Mr. Chocolate,” Master Pastry Chef Jacques Torres is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Raised in France, it is after being awarded with the prestigious M.O.F medal in 1986 that Jacques fulfilled his American dream by moving in the US in 1989. In 2000, after 10 years at Le Cirque Restaurant, and 52 episodes on public television with his show “Dessert Circus”, Jacques opened his first chocolate factory, Jacques Torres Chocolate in DUMBO, Brooklyn. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the AcadémieCulinaire de France, and in 2003 the James Beard Foundation inducted him into the Who’s Who of Food and Beverage in America.
He is also the author of 3 cookbooks and the owner of 6 chocolate retail stores and 1 ice cream shop. Jacques also proudly serves as Dean of Pastry at the International Culinary Center.
Today, Jacques produces his chocolates and other high-end confectionery products at his brand new state of the art 40,000 square foot chocolate factory at the Brooklyn Army Terminal in Brooklyn, NY.