USA John Kraus

Experience
Kraus started his career in London at the Dorchester Hotel where he first became captivated by the ritual of afternoon tea. Following roles at several prestigious five-star restaurants as Pastry Chef in the UK and on return to the U.S, Kraus went on to join The French Pastry School in Chicago for ten years, winning many awards both side of the atlantic before leaving to open his own Patisseries in Minnesota. Kraus’s fascination with pastry covers a range from viennoisserie to chocolate, to candles and confectionary

Awards
Gourmet Chef of the Year, Paris, 2002
National Dessert Champion, Valrhona, 2002
Winner, Food Network Chocolate Challenge, 2004
Top ten Pastry Chef, Pastry Art and Design Magazine, 2005, 2006