Pastry Chef Laszlo Bollok of Le Cirque - Biography

New York, NY

August 2013

Hungarian-born, Laszlo Bollok was initiated into the culinary arts by his grandmother before pursuing pastry studies at the Karoly Gundel Culinary School in Budapest. He honed his skills in a pastry shop, Chocolia, and Hungar-Hotels before opening his own bakery. Looking for exciting opportunities abroad, Bollok moved to the States in 1998, landing an executive pastry chef position at Domingo in New York City. His résumé also includes time at Louis XVI in Long Island, and Jean-Georges at The Mark Hotel and The Pierre Hotel back in the city. In 2012, Bollok earned the a post as pastry sous chef at Le Cirque, where he exercises his passion for plated desserts and elaborate cakes.