Eric Bertoia is the corporate pastry chef for Daniel Boulud.

“Since 2001 , I have worked for Daniel Boulud: 4 years as a Executive Pastry Chef for restaurant Daniel, then as Corporate Pastry chef for Daniel Boulud . I’m managing, supervising and designing the personnel and desserts of 15 restaurants and 2 Epiceries Boulud.(New York, Palm Beach, Miami, Las Vegas, Boston, Washington DC, Toronto, Montreal Singapore, London)

Every Dinex restaurants is unique in concept and as the Corporate Pastry Chef , I rotate between each site. I’m also present at most worldwide events that Chef Daniel Boulud holds. Due to the fact , I must adapt the creations to each restaurant’s style (ranging from gastronomic to bistro or brasserie). Additionally, for special events, I must adapt to the theme of the party as well as the consumer’s wishes. It’s fascinating to develop new recipes depending on the concept of a restaurant, all the while mixing both French and American cultures into the dishes.I started working as an apprentice at Robert Marty’s pastry shop in Montauban. I worked with Jean Francois Castagne who is an M.O.F (Meilleur ouvrier de France) in chocolate. Then I worked for several two and three star restaurants recognized by the Guide Michelin: l’Auberge des Templiers in Boismorand, La Pyramide in Vienne, L’Oustau de Baumanire in Baux de Provence, Le Taillevent in Paris. Then at the Ritz in Paris as a Executive Pastry Chef.”


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