Johnny Iuzzini

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.

Career - Founder — Sugar Fueled, Inc., New York City (2011–present) - Executive pastry chef — Daniel, New York City (2001–2002) - Executive pastry chef — Jean Georges and Nougatine, New York City (2002–2011) Education: Culinary Institute of America

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 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).