Fondly referred to as Mr. Chocolate, Master Pastry Chef and Chocolatier Jacques Torres is the authority on all things related to this confectionery delight. Raised in the South of France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn, New York. Jacques prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors.
In 2013, Jacques moved his production to a 40,000 sq. ft. chocolate manufacturing space at the Brooklyn Army Terminal in Sunset Park, Brooklyn. Today, he has 9 retail locations throughout Manhattan including 2 ice cream stores.
He has written 3 cookbooks, hosted several of his own television series on PBS and Food Network and has received numerous awards over the years as well as The James Beard "Pastry Chef of the Year Award" in 1994, and inducted in The James Beard "Who's Who of American Food & Beverage Award" in 2003.
Additionally, since 1993 Jacques proudly serves as Dean of Pastry Arts at New York's International Culinary Center.
Learn More About Jacques Torres
What would be your last meal on earth?
Fresh sea urchin from the Mediterranean Sea with Bouillabaisse from the port of Bandol, France
I always keep ________ in my fridge.
Bottle of Rose wine from Bandol
What is the best advice you have ever been given, and from whom?
"Never settle for mediocrity" - Chef Jacques Maximin and legendary restauranteur Sirio Maccioni