Broberg has been baking and making pastries since the age of four.
His first creation was lemon curd in his familyís kitchen. He was inspired
by his motherís encouraging words, "If you want to eat it, learn to make
it." Mr. Broberg had a voracious sweet tooth from the very beginning and
satisfied his cravings for sweets by learning to make everything himself.
By the age of 13, Mr. Broberg was making doughnuts, baking breads and
turning ice creams. He discovered that nearly everyone in his family had
a specialty or tradition to pass along. If Mr. Broberg wasnít making pastries,
then he was reading cookbooks or watching his favorite television program,
After high school Mr. Broberg entered the pre-med program at Haverford
College in Pennsylvania. Shortly there after, he decided to pursue his
true passion, a professional career in pastry. He decided to forgo cooking
school and go right into the kitchen. He moved to Philadelphia and found
his first job, making breakfast pastries at North Carolinaís. With his
natural talent and ability, he quickly moved up to pastry chef at Philadelphia's
Over the years Mr. Broberg has continued his education by seeking out
over a dozen chefs and pastry experts to work alongside. He studied chocolates,
pralines, and showpieces with Chef Pascal Janvier of Cococ Barry and with
Werner Hitz, former member of the Swiss Culinary Olympic Team and pastry
chef of Honolds's. At the International School of Confectionery Arts,
Mr. Broberg perfected his sugar art techniques in blown, pulled and cast
sugar with Chefs Ewald and Notter. His practical studies have enhanced
his professional career leading him through some of the countries greatest
kitchens including the Ritz-Carlton Hotel in Philadelphia, and Caesarís
Tahoe Resort in Nevada.
praise from press and gastronomes alike, Chris moved to the east coast
to accept the position of Pastry Chef at Lespinasse in New York.Chrisís
imaginative and innovative confections have earned him critical acclaim
including recognition by Pastry Art & Design as one of the Ten Best Pastry
Chefs in America for 1999 and 2000. As Pastry Chef of Petrossian Restaurant
and Petrossian Boutique & Cafe, Brobergís desserts reflect traditional
French style and perfectly complement Petrossianís innovative menu.
Mr. Broberg lives in Brooklyn with his wife Adriana and his son Roman.