Last evening, ten of the finest pastry chefs in America were honored in front of more than 400 media and industry guests at the 23rd annual Dessert Professional Magazine Top Ten Pastry Chefs in America tasting event held at Institute of Culinary Education (ICE) in New York City. The 2016 winners will be featured in the August/September 2016 issue of Dessert Professional Magazine.

Matthew Stevens, editor of Dessert Professional Magazine emceed the awards ceremony. Publisher Jeffrey Dryfoos presented this year’s Hall of Fame Honoree, Biagio Settepani of Pasticceria Bruno in Staten Island, NY, for the tremendous influence in the development of pastry and baking talent in America for more than 20 years.

Editors Tish Boyle and Matthew Stevens selected the honorees. “With more and more remarkable talent filling the ranks of dessert professionals, being recognized as one of best has gained a new level of prestige,” notes Editor Tish Boyle.

Editor Matthew Stevens adds, “A talented and dedicated pastry chef is an invaluable asset in any kitchen. Our 2016 Top Ten Pastry Chefs in America have also distinguished themselves as innovators, leaders, and mentors in their chosen career paths. It is our honor to recognize them for their many and varied contributions to our industry. We are also proud to honor this year’s Hall of Fame inductee Biagio Settepani, Pastry Chef & Owner, Pasticceria Bruno, Staten Island NY. He is one of the most talented pastry chefs in America. Biagio is also an outstanding mentor who has tirelessly contributed to our industry in more ways than I can list. And he is America’s preeminent ambassador for fine Italian desserts.”

This year’s Top Ten Pastry Chefs and their signature desserts are:

Cedric Barberet
Pastry Chef & Owner, Bistro Barberet, Lancaster, PA
BLACK. Flourless Chocolate Cake, Blackberry Tea, Dark Chocolate Mousse, Gianduja Violet Center and Blackberry Violet Macaron

Morand Dare
Executive Pastry Chef, New York Hilton Midtown, NY, NY
Strawberry Blossom

Joseph DiPaolo Jr.
Corporate Pastry Chef, Pinnacle Foods, Parsippany, NJ
Duncan Hines Brownie Peanut Butter Delight

Kelly Fields
Executive Pastry Chef, Besh Restaurant Group & Co-Owner Willa Jean, New Orleans, LA
Cornbread Pudding Bourbon Blackberry Peaches and Buttermilk Sherbet

Scott Green,
Executive Pastry Chef, The Langham Hotel, Chicago IL
Strawberry Petit Gateau, Black Pepper Gooey Butter Cake, Cream Cheese Mousse, Wild Strawberry

Alex Grunert
Pastry Chef, Brooklyn Fare Manhattan, NY, NY
Chocolate Vanilla Truffle, White Soy Caramel with Caramelized Cacao Nibs and Brown Butter

Lauren V. Haas
Department Chair, Int’l Institute of Baking and Pastry Arts, Johnson & Wales University, Providence, RI
Kumquat and Yogurt-Cassis Moelleaux and Chocolate Sable-Bergamot, Coconut, Lime and Milk Chocolate

Franck Iglesias
Executive Pastry Chef, Foxwoods Resort Casino, Mashantucket, CT
Strawberry Rhubarb Push Pop, Spring Globe, Irish Cream Pop Rocks Choux, Hazelnut Banana Yuzu Cream

Robert Nieto
Corporate Pastry Chef, Kendall-Jackson Winery, Santa Rosa, CA
Blueberry Mousse with Mango Passion Fruit Sorbet with Dehydrated Dulcey Mousse Verjus Gel and Jasmine Cream

Jean-Marc Viallet
Executive Pastry Chef, Disneyland Resort, Anaheim, CA
Disneyland 60th Anniversary Hat

The event was presented by Guittard Chocolate, KitchenAid, Beurremont, Prova Gourmet, agrimontana, Pastry 1, and Sasa-Demarle. The Great Purple Cupcake Project is the benefiting charity of the 2016 Top Ten Pastry Chefs in America event.