Marc Aumont

MarcAumontMarc Aumont’s passion for pastries began virtually at birth. Raised in Chamonix Mont Blanc in France, Marc grew up in an apartment located above his father’s specialty chocolate and pastry shop, La Gerbe d’Or. Surrounded by the aromas and sounds of baking in the kitchen, Marc’s passion for baking grew and at age 11, he stood side by side with his father and learned the tricks of the trade. Two years later, Marc began a formal apprenticeship with his father’s company, where he honed his skills as a pastry chef. When Marc was only sixteen, his father passed away, leaving Marc to head up the family business.

From 1992-1998, Marc attended continuing education at Ecole National Superieure de la Patisserie ,sale the family shop when the mother retired ,when to open another shop with a partner, then met David Bouley, and later served as a consultant to the highly regarded New York based chef for the opening of Bouley Bakery. After the successful launch, Bouley wooed Marc from France to serve as his executive pastry chef.

After establishing Bouley Bakery as one of the city’s top bakeries, Marc became the executive pastry chef at Compass, which was voted top newcomer in Zagat Survey New York City Restaurants 2003. In 2002, Marc received top honors from New York Magazine’s 2002 Chefs Awards as a “pastry star” with a “sugar future.” And with Marc at the helm of pastry, Compass was included in the book, “New York’s 50 Best Places to Enjoy Desserts.”

In 2004, Marc joined Union Square Hospitality Group to head the pastry kitchen at The Modern, the fine dining restaurant located at the newly renovated and expanded Museum of Modern Art. At The Modern, Marc created his artful desserts to complement the award winning cuisine of executive chef Gabriel Kreuther. In his opening year, one of Marc’s creations, the Lemon Napoleon, earned a spot on the New York Post’s “Best Things on the Menu 2005” list, in 2012 top 10 pastry chef “dessert professional”.

Marc lives in the heart of Manhattan and going for this next challenges and passion competing on sugar art work contests. He is currently also the Pastry Chef at the Gabriel Kreuther Restaurant

Posted in 2013 Judges, 2014 Judges, 2015 Judges.