| Document Date: 2015-02-13 15:59:45
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City New York / Paris / Hyde Park / Brooklyn / New York City / / Company the New York Times / Michelin / Sugar Fueled Inc. / Forbes.com / / Continent America / Europe / / Country France / United States / / Event Employment Change / Person Travel / / Facility Restaurant Jean-Georges / The River Café / Plaza Hotel / Café Boulud / Culinary Institute of America / / IndustryTerm food fans / food-service-outlet employees / / Organization L’Ecole DGF / Today Show / Paula’s Party / James Beard Foundation / Culinary Institute of America / / Person Martha Stewart / Pastry Chef Thomas Haas / Daniel Boulud / JOHNNY IUZZINI / Sweet Baking / Jean-Georges Vongerichten / / Position Executive Sous-Chef / Chef / first annual Chef / PASTRY CHEF / CHEF Chef / Sous-Chef / head judge / EXECUTIVE / Top Chef / / ProvinceOrState New York / / PublishedMedium the New York Times / / TVShow the Tony Danza Show / Top Chef / the Today Show / Top Chef /
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JOHNNY IUZZINI EXECUTIVE PASTRY CHEF Chef Johnny Iuzzini’s interest in the pastry arts began at age 17 when he started working at The River Café in Brooklyn, New York. Although his primary responsibility at the restau