Jacques Torres

Here is a full biography of Jacques Torres (often called “Mr. Chocolate”):

Jacques Torres — Life, Career, and Chocolate Legacy

Learn about Jacques Torres — born in Algiers, trained in France, and now a celebrated pastry chef, chocolatier, restaurateur, and television personality. From apprenticeship to chocolate empire, discover his story, style, and influence.

Introduction: Who Is Jacques Torres?

Jacques Torres (born June 14, 1959) is a world-renowned pastry chef, chocolatier, teacher, and television personality.

Though born in Algiers (then French Algeria), he is generally described in sources as a French pastry chef who now works largely in the United States.

He has built an empire around chocolate — with factories, shops, a museum, and television shows. Because of his expertise in sweets and confections, he is often nicknamed “Mr. Chocolate.”

Early Life & Background

• Jacques Torres was born in Algiers, French Algeria, on June 14, 1959.

• His family relocated to Bandol, a fishing village in southern France, where he grew up.

• At age 15, Torres began an apprenticeship in pastry at a small pastry shop. He completed the requirements in about two years and graduated top of his class.

• In 1980, he joined the Hotel Negresco in Nice, working under the two-star Michelin chef Jacques Maximin. Simultaneously, Torres pursued formal pastry education.

• Between 1983 and 1986, he taught pastry in Cannes.

• In 1986, Torres earned the title Meilleur Ouvrier Pâtissier de France, becoming the youngest person to receive that distinction.

These early achievements established his reputation in the French pastry world before he moved internationally.

Move to the United States & Career Growth

• In 1988, Torres moved to the U.S. to become Corporate Pastry Chef for the Ritz-Carlton Hotel Company.

• He then joined Le Cirque in New York, serving as Executive Pastry Chef for 11 years.

• In 1993, he joined the faculty of the International Culinary Center (then French Culinary Institute). He helped design the Classic Pastry Arts Curriculum (1996) and later became Dean of Pastry Arts.

• In 2000, Torres left Le Cirque to open his own chocolate factory and retail shop in Brooklyn, New York.

• Over time, his chocolate business expanded: multiple shops in New York, an ice cream shop in Grand Central Terminal, and a museum, Choco-Story New York (~5,000 sq ft) at his flagship store location.

Television & Public Persona

• Torres has hosted or appeared on a number of television shows related to pastry and chocolate, including Chocolate with Jacques Torres on the Food Network.

• He has also been a judge on shows such as Next Great Baker and is a co-host/judge on Nailed It! on Netflix, alongside Nicole Byer.

• His TV presence helps bring advanced pastry and chocolate techniques into broader popular awareness.

Personal Life & Family

• In 2007, Torres married Hasty Khoei, a chocolatier who had worked in his factory.

• The couple has two children: Pierre (born August 19, 2016) and Jacqueline (born April 5, 2019).

• They reside in New York City.

Awards & Recognition

Jacques Torres’s recognitions include:

• James Beard Foundation, including being named a Pastry Chef of the Year and being inducted into Who’s Who of Food & Beverage in America.

• Meilleur Ouvrier de France (for pastry) — one of the highest distinctions in artisan craft in France.

• Membership in the Académie Culinaire de France.

These honors reflect both his technical mastery and his influence in the culinary world.

Style, Philosophy & Signature

• Torres's specialty is chocolate and pastry: he builds complex confections, chocolate sculptures, and desserts that combine artistry, technique, and flavor.

• Even in his TV shows, he often emphasizes techniques that home cooks can adopt (tempering chocolate, mold work, flavor balancing).

• His business model marries retail, manufacturing, education, and media — giving him control over both craft and brand.

Legacy & Influence

Jacques Torres is widely regarded as one of the leading chocolatiers of the modern era. His legacy includes:

• Bridging craft and commerce: He built a successful chocolate brand while maintaining artisanal standards.

• Education & mentorship: Through his work at the International Culinary Center, he has shaped generations of pastry chefs.

• Popularizing chocolate artistry: His TV appearances and media presence have brought advanced chocolate techniques into public view.

• Innovation in chocolate retail & museum space: The creation of a chocolate museum (Choco-Story) expands the cultural framing of chocolate as more than just dessert.