Kriss HarveyCaramello and Xocolate |
Born in New York, Kriss Harvey is one of three sibling chefs. Not having the opportunity to attend culinary school, he was trained by Christophe Felder at the Crillon Paris, Master in Ice Cream Giuseppe Scaringnella, Emmanuel Ryon, MOF of Bellouet Conseil, Paris and Pascal Janvier, Cocoa Barry. He spent time working for the Ritz Carlton Hotels in Washington, DC, Joel Robuchon, The Wynn, NoMi, Butter and currently consults for restaurants and Pacojet. |