Who is Kriss Harvey?
An award winning USA based pastry chef and chocolatier who has trained with some of the best pastry chefs, ice cream makers and confectioners in the world.
Kriss Harvey studied under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, he moved to Paris, where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil. He continued his international experience training with Pastry Chef Oriol Balaguer. He also studied with M.O.F. chocolatier and confectioner, Pierre Mirgalet.
Throughout his career, Kriss Harvey assumed pastry positions at some of America’s finest establishments, including The Ritz-Carlton Pentagon City, The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas, and the SLS Hotel at Beverly Hills before making chocolate his sole purpose in Beverly Hills, CA.
