Chef Bob Truitt of Corton - Biography

New York, NY

October 2011

Robert Truitt’s love affair with the pastry arts began in 2000 in his hometown of Philadelphia. After a first job in the industry apprenticing to James Beard Award-winning chef Guillermo Pernot at the now closed ¡Pasión!, Truitt joined restaurateur Stephen Starr’s popular Buddakan as assistant pastry chef and then worked with Chef Masaharu Morimoto on the opening of his stateside debut in Philadelphia. Truitt eventually partnered with friend and mentor Will Goldfarb in 2005 as chef de cuisine of his new experimental dessert bar Room 4 Dessert in New York. In 2007, Truitt made his way to Catalonia to stage at the legendary el Bulli. Under the mentorship of Albert Adrià, Truitt learned how to look at ingredients and traditional techniques with a different point of view. Back in New York, Truitt’s next move brought him to Chef Paul Liebrandt and his Tribeca restaurant Corton. Truitt complements Liebrandt’s modern French cuisine with whimsical, texturally engaging creations, including the Caramel Brioche, which was selected as one of The New York Times “Best New Restaurant Dishes of 2008.” Since Truitt joined Corton, the restaurant has received three stars from The New York Times, six stars from Time Out New York, and four stars from New York Magazine. It was also nominated for “Best New Restaurant” by the James Beard Foundation.