Jacques Torres, who’s also known as ‘Mr. Chocolate’, is one of North America’s best-known chocolatiers/patissiers. He started as an apprentice at the age of 15. He soon found himself in the kitchen of two-star chef Jacques Maximin, where he laid the foundations for his later success.
In 1986, he was the youngest chef ever to win the prestigious Meilleur Ouvrier Patissier de France competition. Next he moved to the United States, where he worked at the Ritz Carlton Hotel before moving to Le Cirque. Mr. Torres also taught at some of the leading culinary institutions, both in Europe and in the States. In 2000, he started a chocolate factory and opened his first retail space in Brooklyn, New York City. Today, there are seven retail locations and an ice-cream shop, as well as a chocolate shop in Beverley Hills.
We met Mr. Torres at one of his shops in New York City, where he explains his vision and his passion and reveals the secret behind his continued success.