Who is the pastry chef at Le Bernardin?

Answers from Our Experts (1)

Everyone knows the chef behind Le Bernardin’s amazing seafood, but not everyone knows the man behind its desserts: Laurie Jon Moran. Hailing from London, Moran started at Le Manoir aux Quat’Saisons in Oxford. He left England to pursue pastry in the acclaimed kitches of Daniel and Per Se, and landed in the Forbes Travel Guide Five-Star restaurant in January 2012. He's known for neatly plated sweets that reinterpret favorites, like the piña colada. The cocktail goes dessert with the help of coconut-rum gelée, roasted pineapple sorbet and cilantro.

Using a combination of French pastry techniques and molecular gastronomy, Moran and his staff churn out creative desserts, such as the Mandarin, a French spice cake plated with a scoop of mandarin sorbet and a surprising yolk that's bursting with mandarin-flavored juice. You won’t forget Moran's name after tasting the fun confection.

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