Chef Johnny Iuzzini's interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary focus at the restaurant was in savory, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. As Johnny's fascination with pastry grew, he began assisting Chef Eric after completing his regular shifts in the kitchen. Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef.
After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan's Upper East Side and eventually became Pastry Chef François Payard's right-hand man.
Johnny traveled to Europe in 1998 where he apprenticed in some of France's finest pâtisseries, including the famed Ladurée in Paris. He also completed an intensive two-week chocolate course at L'Ecole DGF du Chocolat et Patisserie.
In the fall of 1998, Johnny returned to New York for the debut of Café Boulud and then moved to the 65th Street location of the new Daniel for its opening. Johnny was named Executive Pastry Sous Chef for the new restaurant and held that position for the next two years under Executive Pastry Chef Thomas Haas. During that time, Comité Colbert named Johnny one of the "Emerging Young Artists of 2000." In 2001 Chef Daniel Boulud promoted Johnny to Executive Pastry Chef.
In May 2002, Chef/Owner Jean Georges Vongerichten named Johnny the Executive Pastry Chef at his famed four-star namesake, Restaurant Jean Georges, as well as its café, Nougatine. In addition, Johnny also oversaw the pastry program for the opening of Perry Street from 2005-2006, which earned three stars from the New York Times. During that same year, Restaurant Jean Georges earned its most prestigious award to date, three Michelin stars. It was one of only four restaurants in New York City to receive this honor. In this position, Johnny was recognized with numerous awards including "Best New Pastry Chef" by New York Magazine and "10 Best Pastry Chefs in America" by Pastry Art and Design Magazine. In May 2006, The James Beard Foundation awarded Johnny "Outstanding Pastry Chef of the Year" and Forbes.com identified Johnny as one of the ten most influential chefs working in America.
Johnny's first cookbook, Dessert Fourplay: Sweet Quartets From a Four-Star Pastry Chef, was published December 30, 2008. Through beautiful photography and easy-to-follow recipes, this book enables trained chefs and home cooks alike to explore Johnny's use of single ingredients as primary inspiration for the dessert quartets featured on his seasonal menus at Jean Georges.
Johnny has been a featured guest and judge on numerous television shows including Martha Stewart, Top Chef, Today in NY, Paula's Party, Today Show, Good Morning America, Cutthroat Kitchen, Iron Chef America, Beat Bobby Flay, and Sugar Showdown. He was the head judge of Bravo's culinary competition series "Top Chef Just Desserts" for two seasons. He was co-judge with Mary Berry in ABC's "The Great Holiday Baking Show", based on the popular "The Great British Bake-Off". Johnny will reprise his role as co-judge on the upcoming season (December 2016) of "The Great American Baking Show".
Since leaving Restaurant Jean Georges, Johnny has started his own pastry consulting company, aptly named Sugar Fueled Inc. In addition to participating in numerous charity events and initiatives, Johnny is a Chef Ambassador for Family Reach Foundation. Johnny is also a member of the Macy's Culinary Council and is a LM100 member of Le Méridien Hotels. As a LM100 member Johnny has partnered with Le Méridien Hotels on a global éclair program and is creating seasonal éclair recipes for the hotels and being featured in a video series, inspired by his travels through various Le Méridien destinations. His highly anticipated second book Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking was published in September 2014.
Johnny is currently furthering his dream of building a bean-to-bar chocolate factory & coffee roaster under one roof in the Catskill Region of New York State.