Johnny Iuzzini Back to Main
BORN: August 31, 1974
BIRTHPLACE: Goshen, New York
HEIGHT: 5'11"
ON WHOSAY SINCE: May 10, 2011


Chef Johnny Iuzzini, award winning pastry chef, hails from the Catskills region in upstate New York. A graduate of the Culinary Institute of America with over twenty years of kitchen experience, Chef Iuzzini honed his craft at highly lauded dining locations such as The River Café in Brooklyn, NY along with, Daniel, Payard, Café Boulud and Jean Georges in New York City. In 1998 he traveled around the world and studied pastry at some of the finest patisseries in France including LaDuree under Pierre Hermè.

In 2006, the James Beard Foundation awarded Chef Iuzzini "Pastry Chef of the Year." In addition he has been recognized as one of the "10 Most Influential Pastry Chefs in America" by Forbes, "Best New Pastry Chef" by New York Magazine, and named one of the “Top Ten Pastry Chefs in America” two years in a row by Pastry Arts and Design. He has appeared on national television shows including the "Today Show," "Good Morning America," "Martha Stewart," "Paula Dean," and "Live with Regis and Kelly" and was the head judge of Bravo’s culinary competition series “Top Chef: Just Desserts” for two seasons

During his near decade as the Executive Pastry Chef at Restaurant Jean Georges, the restaurant received four stars from the New York Times, three Michelin stars, and was considered one of the world’s fifty greatest restaurants. Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry and culinary arts consulting company, aptly named Sugar Fueled, Inc. He is the author of DESSERT FOURPLAY: Sweet Quartets From A Four-Star Pastry Chef (Clarkson Potter) and is currently working on his second book, due out in 2014. In addition, Chef Iuzzini has been traveling around the globe researching new trends and techniques in the industry and devoting time to his other passion, motorcycle racing. His next goal is to open a full scale chocolate factory, coffee roaster and distillery applying everything he has ever learned in the kitchen about flavor and aroma.

Like us Follow