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JOHNNY IUZZINI

" The vast flavour profiles that T offers are unparalleled. I use their Jasmine Earl Grey for bonbons and also Chamomile Flowers for a chamomile cream on a rhubarb soup. They have also produced special blends of tea specific to new dishes that I am working on, such as a Banana Tea for foam on chocolate soup. In a nutshell, the qualities of T’s products are unsurpassed. They allow me flexibility in strength of flavouring and allow me to create my own taste profile with their special blend. "

- Johnny Iuzzini

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JOHNNY IUZZINI

Executive Pastry Chef, Head Judge for 'Top Chef: Just Desserts'

Jean-Georges Restaurant
New York

Chef Johnny Iuzzini’s interest in the pastry arts began at the age of 17. He graduated from the Culinary Institute of America in Hyde Park, New York, and apprenticed in some of France’s finest patisseries, including the famed Ladurée in Paris.

Upon his return to the US, Chef Johnny began his work with Chef Daniel Boulud, and was promoted to Executive Pastry Chef of Daniel. Shortly after, Where Magazine awarded Johnny’s desserts “Best in NY 2001”.

In 2002, Chef and Owner Jean-Georges Vongerichten named Johnny the Executive Pastry Chef at his famed Restaurant Jean Georges, as well as at Nougatine and Perry Street. There, Chef Johnny was awarded the title of “Best New Pastry Chef” by New York Magazine’s Gael Green, nominated for “Outstanding Pastry Chef of the Year” by the prestigious James Beard Foundation, and named one of the “10 Best Pastry Chefs in America” by Pastry Art and Design Magazine twice.

In 2006, the James Beard Foundation awarded Chef Johnny “Outstanding Pastry Chef of the Year”, and in 2007, Forbes.com identified Executive Pastry Chef Johnny as one of the 10 most influential chefs working in America today.