James Beard Award winner
Johnny Iuzzini
- Discipline
- James Beard Award winner
Made By record
Awards & recognition
1 total
1 winner
Portrait of Johnny Iuzzini
i. Biography
American pastry chef Johnny Iuzzini built his pastry formation at the Culinary Institute of America. He then worked in New York City’s high-pressure pastry kitchens, serving as executive pastry chef at Daniel from 2001 to 2002, and later at Jean Georges and Nougatine from 2002 to 2011.
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Coming Up
Pastry discipline at the Culinary Institute of America gave Johnny Iuzzini the technical base that carried into New York City service. At Daniel in New York City from 2001 to 2002, and then at Jean Georges and Nougatine in New York City from 2002 to 2011, his work was shaped by precision and restraint rather than excess. Since 2011, Sugar Fueled, Inc. has been the next step in Johnny Iuzzini’s practice, extending the same exacting pace into a founder role.
Where They Are Now
The pastry line runs through Daniel and then Jean Georges and Nougatine in New York City, both executive pastry chef posts held by Johnny Iuzzini. His own line, “I refuse to bring back that I've already done,” points to a method that treats repetition as a limit and change as part of the work.
Signature
Johnny Iuzzini's signature dishes include Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef and Frozen Dark and Stormy Soufflé.
In Their Words “Cooking is about imbibing different cultures and putting them in a plate on the table.” “We change the menu as often as we can. It's very seasonally based.”
Recognition
Johnny Iuzzini has received James Beard Award, Outstanding Pastry Chef (2006).
FAQ
Asked of Johnny
What is Johnny Iuzzini's current role?
As of 2026, Johnny Iuzzini is Executive pastry Chef.
Where did Johnny Iuzzini train or study?
Johnny Iuzzini trained at Culinary Institute of America.
What recognition has Johnny Iuzzini received?
Outstanding Pastry Chef of the Year (2006).
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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