Pastry Chef Kriss Harvey of The Bazaar by José Andrés - Biography

Los Angeles, CA

September 2015

Executive Pastry Chef Kriss Harvey brings innovative flavor combinations, avant-garde techniques, and more than 20 years of experience to the pastry menus at The Bazaar by José Andrés at the SLS Hotel in Los Angeles.

A New York native, Harvey trained under some of the world’s most highly regarded chefs. He began his career in the Cacao Barry Chocolate Academy near Philadelphia, spending time under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, Harvey moved to Paris, where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and M.O.F. Emmanuel Ryon of École Gastronomique Bellouet Conseil. He continued his international experience with a stint in Spain, working with Pastry Chef Oriol Balaguer of El Bulli and Oriol Balaguer Pastry. Harvey also studied with M.O.F. chocolatier and candy maker, Pierre Mirgalet.

Throughout his career, Harvey assumed pastry positions at some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago, and at Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas. He consults on various pastry menus around the country, such as for the James Beard Award-nominated NOCA in Phoenix. Harvey joined The Bazaar by José Andrés at the SLS Beverly Hills in spring 2013, where he works closely with Andrés and the Think Food team to create forward thinking, innovative desserts that remains true to the group’s modernist style.