Zac Young

Named one of the Top Ten Pastry Chefs in America 2015, Chef Zac Young is known for his playful takes on American desserts including the all-in-one Thanksgiving dessert sensation, The PieCaken. After graduating with honors from the baking and pastry arts program at the Institute of Culinary Education, he went straight to the top, working under Sebastian Rouxel and Richard Capizzi at Thomas Keller's Bouchon Bakery. In 2006 his talents were recognized by Alexandra Guarnaschelli and he spent four years working as Pastry Chef at her downtown New York hot-spot, Butter Restaurant. Always hungry for more, Zac trained in France under renowned Chefs Philipe Givre at Valrhona and Philipe Park at Chocolate Michel Cluizel. Back in New York, Zac started a Donut Revolution with his dessert program at Flex Mussels Restaurants, also operating 2 pop-up donut stores in Grand Central Station and making the New York Times list of the Best Donuts in NYC. In 2012, Zac joined the David Burke Group were he asc