Chef Bob Truitt of Corton - Biography

New York, NY

October 2011

Bob Truitt’s entry point into hospitality was as an apprentice to Chef Guillermo Pernot at ¡Pasión! in his native Philadelphia. Truitt next joined the team at Stephen Starr’s Buddakan as assistant pastry chef and then joined Chef Masaharu Morimoto’s team for the opening of his stateside debut in Philadelphia. Truitt eventually partnered with friend and mentor, “Prince of Pastry” Will Goldfarb in 2005 as chef de cuisine of his experimental dessert bar Room4Dessert in New York City.

In 2007, Truitt made his way to Spain 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 diff erent point of view. Back in New York, Truitt became pastry chef at Chef Paul Liebrandt’s Corton, which received three stars from The New York Times, four stars from Time Out New York and New York Magazine, and two from Michelin. It was also nominated for “Best New Restaurant” by the James Beard Foundation in 2008, and Truitt earned a StarChefs Rising Stars Award in 2009.

In 2011, Truitt joined the Altamarea Group, gaining responsibility for the dessert menus at Marea, Ai Fiori, and Osteria Morini. He was a semifi nalist for James Beard’s “Outstanding Pastry Chef” in 2012. Truitt and his wife,