Pastry Chef Christopher Broberg of The Four Seasons - Biography

New York, NY

November 2011

Pastry Chef Chris Broberg has been looking for sweet inspiration since the age of four, when he first began baking—whipping up lemon curd at home. Broberg had an irrepressible passion for all things sweet, and starting making all his favorite childhood treats from scratch. Fast forward to age 13 and Broberg was churning out doughnuts, breads and ice creams, looking to his family members for their individual expertise, or reading cookbooks, or watching Julia Child.

Broberg entered the pre-med program at Haverford College in Pennsylvania, but decided to pursue his pastry passion, bypassed culinary school and moved to Philadelphia, where he started out making breakfast pastries at North Carolina’s. Soon he found himself heading the pastry program at Philadelphia's Odeon.

At the International School of Confectionery Arts, Broberg honed his sugar art skills, mastering pulled, cast, and blown sugar. He moved on to luxury hotel operations such as the Ritz-Carlton Hotel in Philadelphia, and Caesar’s Tahoe Resort in Nevada.

Broberg moved to New York City to fill the role of pastry chef at Lespinasse. While in the city, he went on to work at Petrossian Restaurant and Petrossian Boutique & Café. In 2004 he began working under Chef Gray Kunz at Café Gray until its unfortunate closing in 2008. He stepped out of the kitchen briefly to consult and work in small boutique hotels before moving to The Four Seasons as pastry chef in the summer of 2010.