Alsatian folklore follows that
leaving a sugar cube on your windowsill will tempt a
stork to visit your house. In a similar gesture, Chef Kreuther wanted to commemorate each guest at his eponymous 2 Star Michelin restaurant for their visit and created a morsel of decadence as an after meal gesture. In time the guests began to request the chocolates more and more and the inspiration for Kreuther Handcrafted Chocolates was born.
Our chocolates take inspiration from the cosmopolitan spirit of New York City. It is the city itself that provides inspiration for the complex, multi-layered chocolate creations. Because we are surrounded by every culture, every cuisine, we are exposed to unique culinary traditions from all over the world. As we showcase these flavors, we are conscious to respect their origins and blend them with complementary ingredients
to create complex and distinctive tasting experiences.
MEET OUR CHOCOLATIERS
Award winning team
Nicolas Chevrieux
Executive Pastry Chef, Maître Chocolatier
Chef Nicolas Chevrieux brings exceptional talent and a unique creative vision to the art of pastry and handcrafted chocolates.Born in Orleans into a family of bakers, Chevrieux's journey in the world of pastry began at an early age. Growing up in his parents' Parisian bakery, he developed a profound appreciation for the art of pastry-making, spending countless hours in the kitchen learning the craft. His pastry philosophy emphasizes clean, traditional flavors, modern design, three-dimensionality and the use of seasonal, local ingredients.
Chevrieux is very passionate about sculpting with chocolate and sugar, pushing the envelope to create unexpected volume and drama with his desserts. Additionally, he is enthusiastic about adding Filipino-inspired pastries to the menu, a tribute to his wife's heritage.
Before joining the team at Gabriel Kreuther, Chevrieux led the pastry and dessert programs at several prestigious establishments, including Maison Kayser in New York, the Bellagio in Las Vegas, and Norman Love Confections in Florida. His tenure at Maison Kayser spanned over eight years, where he served as the Executive Pastry Chef. He also led the team as the Executive Chef at Jean Philippe Maury Patisserie at the Bellagio and Aria in Las Vegas. Chevrieux was also awarded first place in the Pastry World Cup in 2017 for his artistic sugar showpiece with chocolate cake.
Angela borah
Head Chocolatier
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, whereas Pastry Sous Chef, she managed the acclaimed pastry program under the guidance of Chef Marc Aumont.
Currently, as Head Chocolatier, she oversees the chocolate program at multiple award-winning Kreuther Handcrafted Chocolate which more recently was named 2021 Best Chocolate Shop in America by Food & Wine Magazine. Angela is a member of Les Dames d'Escoffier New York and in 2020 was a fellow at 92Y Women in Power Belter Center for Innovation and Social Impact Leadership Program.
Careers/Work with Us
Thank you for your interest in working at Gabriel Kreuther restaurant.
Be part of an incredible team of dedicated, professional and passionate individuals providing stellar hospitality to our guests.
Please find our current open positions via Culinary Agents.
Feel free to also reach out to us with your resume via jobs@gknyc.com.
Partnerships
Chef Gabriel Kreuther has partnered with the iconic Baccarat Hotel located in midtown to oversee the culinary program of the 5-star establishment. In the Grand Salon,
at the Bar, during Afternoon Tea or in the comfort of their rooms, guests can enjoy Alsatian-inspired dishes by the 2-star Michelin Chef and Culinary Director.
For partnership inquiries, please contact marketing@gknyc.com.
We are an extension of the Gabriel Kreuther restaurant family
Chef Gabriel Kreuther combines his masterful classic French training and Alsatian heritage with his love of New York City to create an invitingly luxurious experience in the heart of Midtown Manhattan.
