Born in France, Aumont spent his childhood in Chamonix-Mount Blanc surrounded by the world of pastry at his parent’s bakery. From a young age, he spent many hours in the shop with his father, learning classic French pastry techniques and flavor combinations, while developing a deep fascination for the art of chocolate and sugar sculpture.
After 12 years with the family business, Aumont enrolled in the Culinary School of Pastry in Groisy, France for his professional degree. After graduation, he moved on to the Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, where he spent six years focusing on confectionary, ice cream and chocolate studies.
Aumont relocated to New York City in 2000 to work with chef David Bouley at Bouley Bakery. There, he developed traditional French recipes with a modern flair, before moving into a restaurant setting at Compass restaurant, where he was praised for his artful desserts by New York magazine, New York Observer and The New York Daily News.
Aumont was first introduced to Kreuther in 2004, when he joined the opening team of The Modern, as executive pastry chef. The two worked together for ten years, garnering praise from local and international press, as well as a three-star review from Pete Wells of The New York Times, who called Aumont’s mignardise trolley an “unexpected delight.”
At Gabriel Kreuther, Aumont continues his collaboration with chef Kreuther, and brings his singular touch to the dessert menu, calling upon his experience, travels and dedication to seasonality to create beautiful and delicious desserts with universal appeal.
Originally from South Korea, Angela Borah grew up in Spain, Ghana and Peru before calling New York City her home. She garnered experience in the pastry field at the notable Del Posto restaurant, three-Michelin-starred Per Se as well as New York boutique MarieBelle Chocolate. Her trajectory led her to two Michelin-starred The Modern, where as Pastry Sous Chef, she managed the acclaimed pastry program under the guidance of Chef Marc Aumont. In 2014, Angela was awarded first place in the Plated Dessert category at the Pastry Live competition in Atlanta. In 2016, she was in the opening team of two-Michelin-starred Chef Gabriel Kreuther’s atelier, Kreuther Handcrafted Chocolate. As Head Chocolatier, she oversees the chocolate program where more recently, Angela won silver medals for two signature chocolates from the chocolate shop in the 2018 and 2019 International Chocolate Awards World Final. Angela’s work has work has been featured in the New York Times, New York Post, Forbes, Time Out New York, and New York Magazine. Angela was selected as the 2020 fellow at the 92nd Street Y Women in Power leadership program.
Chef Priscilla Scaff Mariani, Pastry Chef at two-star Michelin restaurant Gabriel Kreuther in New York City, is a graduate of the esteemed Culinary Institute of America in Hyde Park. She was previously a baker and pastry cook at Danny Meyer’s Michelin-starred The Modern, as well as NYC celebrated mainstays Balthazar, and Épicerie Boulud. In 2015, Chef Priscilla joined the opening team to establish the pastry program at Gabriel Kreuther alongside Executive Pastry Chef, Marc Aumont, creating dishes such as their Fragrant Caramel-Chocolate Parfait with halva and yuzu sorbet and Tahitian Vanilla Soufflé with limoncello sorbet and lemon confit. While the greater number of her responsibilities take place at the restaurant, she often finds herself in Kreuther Handcrafted Chocolate – the world-class, award winning chocolate atelier located adjacent to the restaurant – decorating specialty bonbons and sampling the newest chocolate creations.