aumont marc 350x350 - Aumont, Marc

Biography

Born in France, Aumont spent his childhood in Chamonix-Mount Blanc surrounded by the world of pastry at his parent’s bakery. From a young age, he spent many hours in the shop with his father, learning classic French pastry techniques and flavor combinations, while developing a deep fascination for the art of chocolate and sugar sculpture.

After 12 years with the family business, Aumont enrolled in the Culinary School of Pastry in Groisy, France for his professional degree. After graduation, he moved on to the Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, where he... READ MORE

Born in France, Aumont spent his childhood in Chamonix-Mount Blanc surrounded by the world of pastry at his parent’s bakery. From a young age, he spent many hours in the shop with his father, learning classic French pastry techniques and flavor combinations, while developing a deep fascination for the art of chocolate and sugar sculpture.

After 12 years with the family business, Aumont enrolled in the Culinary School of Pastry in Groisy, France for his professional degree. After graduation, he moved on to the Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, where he spent six years focusing on confectionary, ice cream and chocolate studies.

Aumont relocated to New York City in 2000 to work with chef David Bouley at Bouley Bakery. There, he developed traditional French recipes with a modern flair, before moving into a restaurant setting at Compass restaurant, where he was praised for his artful desserts by New York magazine, New York Observer and The New York Daily News.

Aumont was first introduced to Kreuther in 2004, when he joined the opening team of The Modern, as executive pastry chef. The two worked together for ten years, garnering praise from local and international press, as well as a three-star review from Pete Wells of The New York Times, who called Aumont’s mignardise trolley an “unexpected delight.”

At Gabriel Kreuther, Aumont continues his collaboration with chef Kreuther, and brings his singular touch to the dessert menu, calling upon his experience, travels and dedication to seasonality to create beautiful and delicious desserts with universal appeal.

In November 2016, Aumont and chef Kreuther teamed up to open Kreuther Handcrafted Chocolate. Here, guests can select from a dynamic menu of freshly made chocolates inspired by everything from the changing seasons of New York City to classic  American flavor combinations.

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What is your favorite NYC restaurant? And what is your go-to dish? Blue Ribbon Sushi for the classically prepared and consistently fresh maki and nigiri. What is your favorite beverage? Coffee What three things are always in your pantry? Pasta, Coffee, Rice If you weren't a chef, what would you be? A professional sculptor or philosopher If you could cook with anyone, who would that be? Molecular gastronomer, Thierry Marx