Synopsis
Jacques Torres, born in 1960 in Algiers, Algeria, relocated to France shortly after his birth, where he discovered his passion for baking. Excelling in his culinary studies and professional endeavors, Torres later moved to New York, ultimately achieving recognition as a world-renowned pastry chef and chocolatier.
Early Life
Before gaining acclaim as “Mr. Chocolate,” Jacques Torres spent his formative years in Bandol, a picturesque fishing village in southern France. At the age of 15, he embarked on an apprenticeship at a small pastry shop, where he quickly began honing his baking skills. Within two years, Torres had made significant strides in mastering the art of pastry.
Culinary Career
In his early twenties, Torres met the esteemed two-star Michelin chef Jacques Maximin and joined him at the Hotel Negresco, a prestigious establishment on the French Riviera. Despite having only his apprenticeship as formal experience, Torres secured this position due to his passion for gastronomy and his desire to bring joy to others through his creations. This sentiment resonated with Maximin, leading to an eight-year professional relationship that would take Torres across the globe.
While working as a chef, Torres simultaneously pursued his education, ultimately earning a master pastry chef degree. He also served as an instructor at a culinary school in Cannes from 1983 to 1986. In 1986, he achieved the distinguished title of Meilleur Ouvrier de France (“Best Craftsman of France”), becoming the youngest recipient of this honor. Torres attributes much of his success to his mentor, Lou Lou Franchain, who inspired him throughout his career. Other influences include industry giants such as Frank Mars of M&M Mars and the polymath Leonardo da Vinci.
In 1988, after obtaining his MOF title and establishing a solid reputation, Torres made the bold decision to move to the United States. He began his American journey as a corporate pastry chef for the Ritz-Carlton luxury hotel chain, setting his sights on the American Dream. In 1989, he had the opportunity to work at the iconic Le Cirque restaurant in New York City, invited by legendary restaurateur Sirio Maccioni. During his 11-year tenure there, Torres served an array of distinguished guests, including presidents, royalty, and celebrities.
In 1993, Torres joined the faculty of The French Culinary Institute, where he played a pivotal role in shaping the institution’s curriculum. By 1996, he had designed the Classic Pastry Arts Curriculum and was appointed Dean of Pastry Arts, further solidifying his legacy in the culinary world.
Fame and Fortune
Throughout his illustrious career at Le Cirque, Jacques Torres achieved significant recognition in the culinary world. He produced a 52-episode public television series titled Dessert Circus with Jacques Torres, showcasing his expertise in dessert creation. Additionally, Torres authored three cookbooks, one of which received a nomination for the prestigious James Beard Award in 1999. He also hosted a successful three-year series on the Food Network called Chocolate with Jacques Torres, further solidifying his status as a leading figure in the industry.
In 2000, Torres made a pivotal career move by leaving Le Cirque to establish his own chocolate factory and retail shop in Brooklyn. This endeavor flourished, leading to the opening of seven locations, which included two chocolate factories and an ice cream shop. In 2007, Torres married fellow chocolatier Hasty Khoei, a former employee, who operates Madame Chocolat, a chocolate shop in Beverly Hills, California.
Now a celebrated and internationally recognized figure, Torres actively participates in various culinary events and makes guest appearances on television shows. Notably, in 2010, he was among several members of the French Culinary Institute who collaborated to prepare a lavish $30,000-per-couple dinner for a Democratic Congressional Campaign Committee fundraiser hosted by U.S. President Barack Obama at the St. Regis Hotel in Manhattan.