Chef Kriss Harvey is an award-winning pastry chef and chocolatier. His training is rooted in teachings from legendary pastry chefs across the USA and Europe, along with his own bold, purist lens.  

Chef Harvey began his training at the Cacao Barry Chocolate Academy outside of Philadelphia. He spent much of his time there under the guidance of Master Chocolatier Pascal Janvier. After this schooling, Kriss made the decision to fine-tune his knowledge of French pastry by moving to Paris. There, he studied with legendary pastry chefs M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil and Christophe Felder at the Hôtel de Crillon. He additionally staged under Spanish pastry chef Oriol Balaguer. He then made the move to expand his knowledge of chocolate work by studying under the M.O.F. chocolatier and candy maker Pierre Mirgalet. Kriss even got a tattoo on his right arm of the chemical formula for theobromine as a testament to his devotion to chocolate! 

After his copious amounts of education in the pastry world, Chef Kriss went on to work at many of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, the Bartolotta Ristorante di Mare at the Wynn Resort in Las Vegas, along with being the Executive Pastry Chef at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills. In 2017, he was named one of America’s Top 10 Pastry Chefs.  

Chef Harvey has also had the pleasure of working with notable Master in Gelato Giuseppe Scarginella and M.O.F. Boulanger Cyrille Van Der Stuyft. Kriss is currently pursuing his passions for pastry and chocolatiering through serval avenues of his own, including consulting, hosting his own classes, as well as releasing “True Confections of a Dangerous Mind”, an online book forum subscription service that includes weekly updates of stories and classes.