Dean of Pastry Studies at the French Culinary Institute in New York City.
Chef/owner, "Jacques Torres Chocolate" in Brooklyn, New York.
James Beard award winner in 1995 as best new pastry chef.
First job in the United States was at the Ritz-Carlton in Los Angeles and then at the Ritz-Carlton in Atlanta. Next worked at Le Cirque in New York City until 2000, when he opened Jacques Torres Chocolates in Brooklyn.
Relaxes by going fishing on his 54-foot boat with his business partner, Ken Goto.