As the pastry chef of Gabriel Kreuther, Marc Aumont creates modern, seasonal desserts rooted in classical French technique that complement the cuisine of chef Gabriel Kreuther.
Born in Tours, France, Aumont spent his childhood in Chamonix-Mount Blanc surrounded by the world of pastry at his parent’s bakery, La Gerbe d’Or. 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 delicate 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 pastry chef 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 Kreuther’s restaurant at the MoMa museum, The Modern, as executive pastry chef. The two worked together for ten years, garnering praise from local, national 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 looks forward to continuing his collaboration with chef Kreuther and bringing 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.