Executive Pastry Chef
Brulee: The Dessert Experience
Life keeps getting sweeter for Jemal Edwards. The chef, who has baked his way across the United States and flambéed his way through Europe, has honed his skills in the fine art of pastry design. For Edwards it’s always been about the creation of sumptuous, unique and visually expressive desserts that taste fabulous.
Chef Jemal Edwards has trained under some of the finest pastry chefs in France. He’s worked as Stagiaire under Chef Patissier Gilles Bajolle at Taillevent, Paris’ oldest Michelin 3 Star restaurant. He also received extensive training under Chef Sebastian Gaudard at Fauchon, the premier patisserie in Paris. In addition, he was awarded the acclaimed Gold Medal –Salon Culinaire Philanthropique in November 2000.
Prior to Brûleè, Edwards served as the executive pastry chef/production manager of New York City’s Rice to Riches, a dessert shop specializing in gourmet rice puddings. Before that he served as executive pastry chef at the 5 Star/Diamond Four Season’s Hotel in San Francisco. In New York City, Edwards was the executive pastry chef at Nobu and later moved on to One if by Land, Two if by Sea.
Edwards earned acclaim from The New York Times and New York Magazine as the pastry chef at NYC’s American Park at the Battery and spent more than a year as the executive pastry chef at Tavern on the Green in New York City. With Chef Edward’s pedigree, inspired creativity and energy, Brûleè: The Dessert Experience is more than a labor of love; it’s a way of life.
