Johnny Iuzzini
| Johnny Iuzzini | |
|---|---|
 |
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| Born |
John Joseph Iuzzini III August 31, 1974 New York, New York |
| Citizenship | American |
| Occupation | Pastry chef, cookbook author, TV celebrity |
| Years active | 1994–present |
| Website | www |
Johnny Iuzzini /u-zee-nee/ is American pastry chef, television celebrity and cookbook author. He resides in New York City. He is a 1994 graduate of The Culinary Institute of America and served as executive pastry chef at New York Times four-star restaurant Daniel from 2001 through 2002, and at New York Times four-star and Michelin Guide three-star restaurant Jean Georges from 2002 through 2011. Iuzzini is author of two cookbooks, the second published in September 2014.
Iuzzini was born August 31, 1974, and raised in the Catskills region of New York. His father was a plumbing and heating technician, his mother a veterinarian assistant and wildlife rehabilitator. During his childhood Iuzzini's palate was nourished by the fresh vegetables that were grown in his mother's garden, developing a special love for rhubarb and Concord grapes. Often cooking for the family, Iuzzini experimented with box cake recipes where he often added ingredients on-hand to make genuinely unique desserts. Enrolled in a high school vocational-technical program studying culinary arts, Iuzzini seemed destined for a career as a chef.
Iuzzini's first restaurant job was after school as a part-time dishwasher at the local golf club, Osiris Country Club, riding his bicycle to work in order to earn teenage spending money. At the time, he was enrolled in his high school's voc-tech culinary program, and Iuzzini garnered his first cooking award by finishing second in a New York City culinary competition. Referred to the chef at the River Café in Brooklyn by the florist of the golf club's restaurant, at age seventeen Iuzzini took a new job as garde manger, beginning his career in New York City. Iuzzini soon found working with whole animals at the restaurant difficult and incongruous with his love for animals, which developed from spending much of his childhood assisting his mother rescue injured animals. Observing Pastry Chef Eric Gouteyron at the restaurant, Iuzzini immediately fell in love with the art and precision of pastry, and began assisting Chef Eric after his regular kitchen shifts. He soon switched jobs to work making desserts full-time, launching his career as a pastry chef.
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