Executive Pastry Chef
Julia Child once said, “A party without cake is just a meeting.” As White House Executive Pastry Chef for both the Bush and Obama administrations, Chef Yosses can be credited with sweetening many deals and transforming Washington’s most important hobnobs into delectable affairs. Classically trained in French cooking, he arrived at the White House in 2007 with over thirty years of experience. He worked at Polo in New York City in the 1980s alongside Thomas Keller, Daniel Boulud and Alfred Portale. He served as executive pastry chef at Josephs Citarella, designed and opened the pastry department of Bouley Restaurant and Pastry, and ran the pastry kitchen at Tavern on the Green. A welcome new addition to The Four Seasons kitchen, Chef Yosses is also the owner of the pastry company, "Perfect Pie,” and author of The Perfect Finish: Special Desserts for Every Occasion.