Named one of Food & Wine’s Best New Chefs in 2013, Bob Truitt certainly found his niche in the culinary world. He started his career as a commis in Philadelphia and in 2005 spent a year as sous chef at Morimoto before being promoted to the head pastry chef position. A new sweet tooth was established and he moved on to open Room 4 Dessert in Nolita as Chef de Cuisine.
Deciding to further round his culinary talents, Bob made a move to Roses, Spain and spent a year cooking with Chef Adria at El Bulli. After his return to New York, he helped open Cabrito in the West Village before moving to The New York Times three star-rated restaurant Corton in TriBeCa as Executive Pastry Chef. Bob worked at Corton for two years before joining the Altamarea Group at Ai Fiori.
Today, Bob oversees the entire pastry program for all of the Altamarea Group’s properties. He seamlessly crafts all dessert menus to coincide with specific regional themes and ensures Chef White’s attention to authenticity is matched in the dessert program.