Pastry Chef Osvaldo Gross of Instituto Argentino de Gastronomia - Biography
Buenos Aires, Argentina
Pastry Chef and Instructor Osvaldo Gross converted a career in geochemistry to work in the precise art of pastry. After receiving a degree in geochemistry, leading a mineral chemistry laboratory, and teaching inorganic chemistry at Universidad Nacional de La Plata, Gross left the sciences in 1990 and began to study pastry across Europe and in the United States. In 1992, he began working as a pastry chef at Park Hyatt Hotel Buenos Aires, a job that launched him to Park Hyatt posts in Singapore, Japan, and Germany. Now Gross heads the pastry program at the Instituto Argentino de Gastronomía in Buenos Aires. He has written two pastry books—his most recent title is Basic Pastry—and his TV programs have been broadcasted throughout all the Americas for more than a decade. Gross has been a member of the French Culinary Academy since 2003, he acts as the jury on national and international competitions, and he gives pastry across Latin America.